As the holy month of Sawan draws to a close, a recipe for a light, crunchy, and aromatic mix of peanuts and sabudana is suggested. This mix can be quickly prepared to celebrate the last Monday of Sawan. This snack does not require oil or spices, unlike commercial options that may contain excess fat, heavy seasonings, and impurities, which can cause digestive issues when eaten on an empty stomach.
The combination of roasted peanuts, puffed sabudana, and rock salt is ideal for enjoying with strong tea in the evening. Below is a simple instruction for preparing this dish.
To prepare, you will need: 1 cup of large sabudana (nylon/popping sabudana), 1 cup of raw peanuts, 1/2 cup of makhana (dried pumpkin seeds), 2 finely chopped green chilies, 8-10 curry leaves (optional), 1/2 teaspoon of rock salt, and 1/2 teaspoon of ground roasted cumin.
Start by heating a thick-bottomed pan without adding oil. Pour in the large sabudana and stir constantly over medium heat until the sabudana becomes crunchy and light, similar to popcorn. Transfer the cooked sabudana to a plate.
In the same pan, roast the raw peanuts over low or medium heat for 5-7 minutes until their shells begin to crack. Cool the roasted peanuts and lightly remove the shells.
Add the makhana to the pan and dry them over the heat for 3-4 minutes until they become crunchy, then gently crush them by hand.
Now, heat only 1/2 teaspoon of vegetable oil in the pan (so the spices adhere better). Sauté the cumin, finely chopped green chilies, and curry leaves for 30 seconds.
Next, add the roasted sabudana, peanuts, and makhana to the pan, and mix thoroughly. Sprinkle with rock salt to taste and, if desired, a small amount of ground black pepper. Heat everything together for one minute, then turn off the heat.
Allow the mixture to cool completely. The resulting crunchy, low-fat mix of peanuts and sabudana is ready. It should be served with tea on Sawan Monday, and the remaining mixture can be stored in an airtight container for up to 15 days.
