Sago Pilaf with Roasted Peanuts and Potatoes

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A beloved Indian fasting dish made with soaked sago pearls, crushed roasted peanuts, and tender potatoes. This quick, naturally gluten-free stir-fry is lightly spiced with cumin, curry leaves, and green chilies, making it perfect for breakfast or a light meal during religious fasts or any time of year.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 5 gSaturated Fat
• 58 gCarbs
• 5 gFiber
• 2 gSugar
• 8 gProtein
• 310 mgSodium
• 490 mgPotassium
• 55 mgCalcium
• 3 mgIron
• 22 mgVitamin C
• 28 mcgVitamin A

Ingredients

For the Pilaf

• 1 cup sago (tapioca) pearls
• 1/2 cup raw peanuts, shelled
• 2 medium potatoes (about 300 g), boiled, peeled, and cubed
• 2 tablespoons ghee or peanut oil
• Salt to taste
• 1/2 teaspoon freshly cracked black pepper

For the Tempering and Garnish

• 1 teaspoon cumin seeds
• 8-10 fresh curry leaves
• 2-3 green chilies, finely chopped
• 1 inch fresh ginger, grated
• 1/2 teaspoon sugar
• 1 tablespoon lemon juice
• 2 tablespoons fresh coriander leaves, chopped

Directions

1. 1. Rinse 1 cup of sago pearls under cool running water 2-3 times to remove excess starch. Soak them in just enough water to cover by about 1 inch for 4-5 hours (or overnight), then drain thoroughly. The pearls should be soft when pressed between your fingers but still hold their shape; sprinkle a few drops of water over them if they look dry.
2. 2. Dry-roast the peanuts in a skillet over medium heat for 5-6 minutes until fragrant and lightly golden. Cool slightly, rub them in a clean kitchen towel to remove the skins, then coarsely crush with a rolling pin or pulse in a blender.
3. 3. Heat the ghee in a heavy pan or kadai over medium heat. Add the cumin seeds and let them sizzle for about 20 seconds until fragrant and lightly browned.
4. 4. Add the curry leaves, chopped green chilies, and grated ginger. Sauté for 30-40 seconds until the chilies soften and the curry leaves turn crisp.
5. 5. Add the cubed potatoes and a pinch of salt. Toss gently for 2-3 minutes until the potatoes are coated and warmed through.
6. 6. Add the drained sago pearls along with the remaining salt, sugar, and cracked black pepper. Stir gently on low-medium heat for 6-8 minutes, taking care not to break the pearls, until everything is heated through and the pearls look translucent and form a loose pilaf.
7. 7. Stir in the crushed roasted peanuts and lemon juice, mixing just until combined. Taste and adjust salt or lemon as needed.
8. 8. Remove from heat, cover, and let rest for 2 minutes so the pearls absorb the flavors. Garnish with fresh coriander and serve hot, ideally with plain yogurt or a side of sliced raw onion.

Cook’s Notes

• The biggest mistake is over-soaking or under-soaking the sago pearls. They should be soft but not mushy; always test one between your fingers before draining.
• For a strict fasting (vrat) version, swap table salt for rock salt and skip the peanuts if your fast prohibits them, replacing with extra cubed potatoes.
• Use a heavy-bottomed pan and stir very gently to avoid breaking the delicate pearls into a sticky mash.
• If the mixture looks dry while cooking, sprinkle 1-2 tablespoons of water over it; if it looks too wet, cook uncovered a bit longer to let moisture evaporate.
• Serve immediately for the best texture, as sago pearls firm up and lose their signature soft bite as they cool.

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