Sago or Sabhudhana is widely used in south asian cuisines. In India pearl sago is called as 'SABHUDHANA' which is used in variety of dishes with different combination like kichidi, kheer, savoury snack etc. In Indonesia, Malaysia, Thailand, China they are mainly used for making noodles, bread and delicious desserts. Sago is widely available in different sizes and colours. So here I have used nylon sago which we traditionally make at home combined with moong dhal to make more nutritious. Nylon sago is polished pearls which is fine than normal one. Sago when soaked becomes soft and spongy tastes yummy too.
Nylon(fine) Sago - 1 1/2 cup
Water - 1 1/2 cup for soaking sago
Moong dhal - 1/2 cup
Green chillies - 6 slit or grind it
Coconut grated - 2 tbsp
Lemon - 1
Salt - as required
Mustard - 1 tsp
Channa dhal - 2 tsp
Urad dhal - 2 tsp
Cashewnuts - few
Curry leaves - 1 sprig
Coriander leaves - chopped for garnishing
1. Wash sago and drain well , then add 1 1/2 cup water and little salt, soak it for atleast 4 hours
2. Cook moong dhal in water so that dhal should be soft and splitted(dont overcook the dhal then it becomes mushy) . Drain and cool it.
3. Heat oil in the frying pan season with the ingredients adding one by one in given order
4. Now add soaked sago in low flame stir for few minutes. In one stage they becomes transparent and start sticking each other.
5. Now add the dhal, required salt, lemon juice, grated coconut. Mix well so that they have to be nicely blended.
6. Garnish with Chopped corianders and serve