This is a quick and easy pulao like Indian dish made with sabudana/sago/tapioca pearls, potatoes, peanuts, moringa leaves and some basic spices and aromatics ideally eaten for breakfast but great as part of any meal!
Wash 1 cup sabudana/sago pearls well to remove all excess starch and then soak in 1 cup of room temperature water for 6-8 hours or overnight.
You will notice all the water has been soaked by those gorgeous, pearls of white sago and would have turned plump and soft. Test for readiness by pressing between your fingers. It should easily squash when pressed. Or else, soak for some more time.
If you find there is still some moisture or water, drain completely. Set aside.
In a deep saucepan/kadai, heat 2 tablespoon cooking oil and when hot, sprinkle ½ teaspoon jeera or cumin seeds. Let is sizzle in the hot oil for a few seconds.
Then add 1 tablespoon of grated ginger, 2 green chilies (or jalapeno or Serrano), finely chopped or sliced along with a few curry leaves (8-10).
Fry on medium heat for some more seconds.
Stir in ½ cup chopped potatoes (peeled and diced) along with a pinch of salt, 1/3 teaspoon turmeric powder and ¼ teaspoon black pepper powder.
At this stage, if you are using raw peanuts, add and sauté along with the potatoes.
(If using already roasted peanuts like I have, you can crush them coarsely and then add along with the sago pearls).
Mix well and fry on medium heat, covered until the potatoes are cooked; soft and slightly crispy.
Stir in chopped moringa leaves (about 1 to 1 ½ cups) and fry again for a couple of minutes to soften the leaves.
Add the soaked tapioca pearls, crushed roasted peanuts (if using that), pink salt or regular salt to taste and about 1 to 2 teaspoons sugar to make for a savory yet mildly sweet (not too much!) taste.
Mix well, cover and cook on medium heat for about 3 to 5 minutes until the pearls turn translucent. Do not overcook and do not stir too much or they will turn mushy.
When done, squeeze some lemon juice, garnish with 2 to 3 tablespoons freshly chopped coriander leaves (Optional), mix and serve hot.
Traditionally, it is enjoyed with some curd/yogurt but I love to top with more roasted peanuts and sev (crisp fried chickpea batter noodles).
Enjoy and Happy Cooking!