Mexican Sabudana Khichdi

Ingredients

• Tapioca

  Pearl, dry

  1 ½ cup or 228g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Red bell pepper

  Sweet, raw

  ½ cup, sliced or 46g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  ½ cup kernels or 82g

• Jalapeno

  DoubleDave's Pizzaworks

  100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Dry taco seasoning mix

  Campbell soup company, pace

  1 tbsp or 3g

• Cilantro

  Latin - Melissa's

  ¼ cup or 4g

• Lime juice

  Raw

  ½ tsp or 3g

• Salt

  Table

  ½ tsp or 3g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Garlic

  Raw

  2 cloves, minced or 6g

• Mexican cheese

  Blend, reduced fat

  ½ cup, shredded or 57g

Directions

1. Thoroughly rinse 1.5 cups of sabudana with cold water. Drain and transfer to a large bowl, add 1.5 cups water, cover and let it soak over night.
2. In a large pot, heat the oil over medium high heat. Once the oil is hot, add the cumin seeds and diced jalapeno. After a few seconds add the scallion whites and stir.
3. oNext add the bell peppers, turmeric, chili powder, taco seasoning and cook on low heat until the bell peppers are soft.
4. Once the peppers are soft, add the grated garlic cloves, salt and stir until the garlic is fragrant but not browned (about 2 minutes)
5. Add the sabudana, cilantro, lime juice, scallions and mix until everything is well combined and the sabudana is heated through well. I like my sabudana a little sticky and more soft so I cook it for an additional 5-6 minutes until I get that texture.
6. Remove from heat, top off cheese, a dollop of sour cream and enjoy!!
7. Recipe by: Palak Patel (source: https://thechutneylife.com/recipes/mexican-sabudana-khichdi/)