Sabudana Khichdi (Tapioca with Potatoes and Peanuts)

1. Rinse tapioca in a large container. Drain. Cover and let stand, 8 hours to overnight.

2. Rinse tapioca again before starting to cook. Drain, cover, and set aside.

3. Bring a large pot of water to a boil. Add potatoes; cook, stirring occasionally, until tender yet firm to the bite, 5 to 6 minutes. Drain.

4. Heat oil in a large pan over medium heat. Add cumin seeds; cook until dark, about 30 seconds. Add potatoes, 3/4 cup peanuts, green chile peppers, and curry leaves. Season with salt. Saute until flavors combine, 7 to 10 minutes.

5. Add sugar to the potato mixture; mix well. Add tapioca and remaining 1/4 cup peanuts. Reduce heat to low and cook, stirring constantly, until tapioca looks transparent, 10 to 15 minutes. Stir in cilantro and lime juice. Mix well. Add a bit more salt if desired. Serve hot.

Cook's Notes:

The recipe is very forgiving. You can change the number of potatoes or peanuts based on your preference.

Fresh curry leaves can be found in an Indian store.