Sabur Khichuri/Tapioca Pearl Mishmash

Sabur Khichuri is another comforting meal in Bengali households especially during Durga Pooja. People who observe fasting for any Hindu ritual, consume grain free pure vegetarian Satvik food afterwards. Bengali Sabur Khichuri is very different than Sabudana Khichdi from other states of India which is dry type. This one uses roasted mung bean along with veggies like cauliflower, potato, carrot, peas, green beans and peas etc.This no onion and no garlic recipe. The aroma of the roasted mung bean and the sauteed veggies with spices takes me down to memory lane. It tastes divine as is. You can always add fried eggplant, Papad and sweet chutney with it! Try this Sabur Khichuri. This is absolute one dish wonder whether fasting or not. 

Sabudana or Tapioca Pearl is made from either cassava root starch or palm stems starch. The starch is squeezed out then left to evaporate completely. That starch is processed as flour and pearls with different sizes. I get medium sized pearls from Indian grocery for savory dishes. For this recipe I follow the same process to soak the pearls as for dry type versions. 

Ingredients~

1 cup sabudana (tapioca pearls)

1/2 cup yellow mung bean

1 large potato, cut in to medium diced

1/2  cup green beans, cut into small pieces

2 cups small cut cauliflower florets

1 cup medium diced carrots

One fistful green peas

2 green chilies or to taste

1 tsp ginger paste

1/2 tsp coriander powder

1/4 tsp turmeric powder

1/4 tsp paprika

1 bay leaf

1 dry red chilies

2 coves

2 cardamom pods

1 small cinnamon stick

1/2 cup roasted peanut, slightly crushed

1/2 -3/4 tsp Himalayan pink salt or to taste

1/3 cup oil

2 cups hot water or as needed

Coriander leaves

    Method~

Rinse 1 cup sago or tapioca pearl with cold water and rubbing in between fingers for 5-6 times until no starch remains. Drain well as much as possible and soak with 3/4 cup cold water for 4-5 hours. Dry roast mung beans to nice golden brown and soak for at least 30 minutes. Heat 2 tbsp oil in a pan over medium high heat. Fry peanuts until golden brown and set aside. In the same oil temper cumin seeds, bay leaves, cinnamon stick and dry red chili, then add potato, cauliflower, green beans, carrots and little turmeric and salt. Saute until semi cooked, then add in mung beans, ginger paste, green chilies, coriander powder, remaining turmeric and salt. Stir fry for a minute and pour 2 cups hot water. Bring it to the boil on high heat. Stir well and reduce the heat, Cover and simmer until mung beans are tender. Add in soaked tapioca pearls and green peas. Keep stirring and cook for a minute or two. Hand grind cloves and cardamom pods together and sprinkle over khichuri and give it a good stir. Taste and adjust seasonings to your taste. If needed add more hot water. Turn off the flame and add some roasted  peanuts. Crush some peanuts to garnish. Serve with crushed peanuts and coriander leaves. Serves up to 5-6 people.

Happy Cooking!