Juggu Bateta ni Farari Khichedi or Potatoes and peanuts farali khichedi
On the days we hindus fast, there is a list of foods that we are “allowed” to eat. The list often referred to as farari food – includes all the fruits and nuts, milk and milk products including yogurt. It also includes potatoes, sweet potatoes, cassava, tapiaco, ragigara flour etc….Juggu Bateta ni Farari Khichedi recipe is a favourite of my hubby and he will use any excuse to fast and ask me to cook it. Juggu or njugu is a Swahili word for peanuts/ groundnuts. Some people call peanuts “sing” or mandhvi, mung fali as well.
Ingredients
- 4-5 medium sized boiled potatoes
- 2 cups of blanced peanuts
- ¼ cup of cashew nuts
- 2 cups of plain yogurt
- 1 teaspoon grated ginger
- 2-3 fresh green chilies chopped finely
- small bunch of coriander
- 1 teaspoon salt
- 1 teaspoon coarsely ground pepper
- 1 -2 teaspoons sugar
- 1-2 teaspoons fresh lemon juice
- 2 tablespoons of cooking oil
- 1 teaspoon of cumin seeds
- Fresh curry leaves (optional)
Instructions
- Peel and roughly mash your potatoes.
- Lightly roast the peanuts and allow them to cool. Save half the peanuts and grind half the peanuts coarsely in a grinder.
- Heat 2 tablespoons of oil and add the cumin seeds. Once the seeds go dark, add the diced potatoes to the oil.
- Add the ground peanuts to the potatoes and stir. Add the some of the cashews, salt, pepper, chopped green chilies, grated ginger and sugar to the mixture and stir again.
- Now add in the yogurt and two cups of water to the khichedi.
- Keep cooking this mixture until most of the liquids are soaked up from your Juggu Bateta ni Farari Khichedi
- Add in the saved peanuts and cashew nuts together with fresh lemon juice.
- Add the coriander, few nuts and curry leaves. Serve the Juggu Bateta ni Farari Khichedi hot.