Serves: 4
Total Calories: 297

1 cup medium-grain tapioca, sorted and washed in 3 to 4 changes of water
2 small russet potatoes
1 tablespoon vegetable oil or melted ghee
1 1/2 teaspoons cumin seeds
1/3 cup , shelled raw peanut, , with or without red skin
1 tablespoon peeled and minced or coarsely chopped fresh ginger
1 fresh green chili pepper, such as serrano, minced with seeds
1/2 teaspoon salt, or to taste
1/2 cup finely chopped fresh cilantro, with soft stems
1 tablespoon fresh lime juice

1. Soak the tapioca in the water to cover about 2 hours. Drain well through a fine-mesh strainer and spread on a tray lined with paper towels to dry it completely. (This step is essential, or the khichadi will be soggy.) Meanwhile, boil the potatoes in lightly salted water to cover, about 20 minutes. Let cool, then peel and finely chop.

2. Heat the ghee in a large nonstick wok or skillet and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the peanuts, reduce the heat to medium-low, and cook until golden, about 3 minutes.

3. Add the potatoes, ginger, and green chili pepper and stir 2 more minutes. Then add the tapioca, salt, cilantro, and lime juice, cover the pan, and cook, stirring as needed, about 2 minutes. Remove from the heat and set aside about 5 minutes. Transfer to a serving bowl and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 297
Calories from Fat: 79

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