Sabudana kichdi

 Ingredients

sabudana  2 cups    onion 2 big      potatoes 2 big
carrots 2     peanuts 1 cup     mustard seeds 1 tsp
chana/ gram dal 2 tsp    udad dal 2 tsp
green chilies 3-4           ginger 1"  garlic 3-4
oil 1 tbsp     coriander leaves         curry leaves
hing little   green capsicum 1 ( optional)

Method
1) wash & soak sabudana for 15- 20 minutes drain well & refrigerate it for a couple of hours or over night, as then they come out separately.
2) wash & cut potatoes fine or best cut fine cooked potatoes ( as I normally have cooked potatoes with skin in my fridge which comes handy, cooked potatoes with skin lasts up to a week i the fridge.
3) cut onion, green chilies, ginger, garlic ( optional), curry leaves fine.
4) wash & cut carrots & capsicum & keep aside.
5) roast peanuts & pdr coarsely & keep aside. ( peanuts can be roasted in a microwave, by keeping them in a microwave safe plate for a minute, stir it well, keep for another minute,stir well, then for 1 more minute. it gets done, but check it as it can differ in each microwave) as mine got done in 3 minutes.
6) in a thick pan/ kadai, heat oil, add mustard seeds, once it crackles, add the dals, as they turn golden, add the cut onion with ginger, garlic, chilies, curry leaves & hing. Add a pinch of salt, as it helps onion to fry better in less oil.
7) Once onion turns pink, add carrots & capsicum, mix well, cover & keep till the veges get cooked, if using raw potatoes,add that also at this stage or if using cooked potatoes, add it once carrots get cooked.
8) Add sabudana, salt & mix well stirring till sabudana turns transparent, You can keep it covered in between for 2-3 minutes for sabudana to get cooked.
9) add coarsely powdered peanuts & chopped coriander leaves. Mix well.
serve hot.