### TranslatedIngredients: 1 cup Sabudana (Tapioca Pearls),2-3 tablespoons Groundnut powder - roasted,1 cup Curd (Dahi / Yogurt) - fresh,1 tablespoon Ghee,2 teaspoon Cumin seeds (Jeera),2-3 Green Chillies - chopped,1 teaspoon Sugar,Salt - to taste ### PrepTimeInMins: 135 ### CookTimeInMins: 20 ### TotalTimeInMins: 155 ### Servings: 2 ### Cuisine: Indian ### Course: North Indian Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To begin making Dahi Sabudana, first dry roast the sabudana in a heavy bottom pan for 8-10 minutes or till it just starts to pop (You can see that each grain will increase in size).Cool and add it with the curd-water mixture in a mixing bowl.Cover and keep aside for about 2 hours until the sabudana grains soften.After 2 to 2 ½ hours, check the consistency of the sabudana (tapioca pearls) and add more yogurt/curd/water if required.Add groundnut powder, sugar, salt and mix.In a small wok/pan, heat ghee; add the cumin seeds and green chillies and allow them to crackle.Turn off the heat and pour this tadka over the Dahi Sabudana.Serve Dahi Sabudana for breakfast option on regular day or on fasting days. You can also serve Dahi Sabudana on its own or along with a sweet lime pickle.
