This is Mumbai's contribution to my household breakfast for which I will be eternally grateful. My M-I-L learnt to make this and we look forward to a bowl of this from the night before it is being made for breakfast. A lot of preparation but hardly takes any time to cook.
WHAT YOU NEED:
Sabudana (about a small handful per person)
1 or 2 Potatoes, boiled and mashed
shelled groundnuts, enough to add their nutty flavour
oil for seasoning
green chilli, chopped fine
coriander leaves, chopped fine
HOW TO MAKE IT
Soak the sabudana overnight with about 1.5 inces of water to cover it. By the way, test the quality of sabudana as some varieties dissolve immediately on contact with water. This gummy-when-wet is, obviously, not the one we're seeking to transform into the ultimate soul food experience!
In the morning, first boil the potato with a little salt until mash consistency and then mash it. Roast a few groundnuts on a tava until the thin skin sloughs off a bit. De-skin, powder coarsely and keep aside.
In a pan, heat the oil, add the jeera, dals and roast till golden. Then add the chopped green chilli and the curry leaves. When this is cooked, add the potatoes and saute for a while. Then add the sabudana, the groundnuts and salt to taste. Lower heat and stir from time to time until it is cooked. Garnish with finely shopped coriander leaves. Serve hot. It tastes great with pickle, but I love it by itself!