I was listening to Sameen Nosrat's podcast, and she and the cohost were raving about an Indian dish called "sabudana kichdi" and I had to make it (luckily, she wrote a column about it for the NYT. Man, people have a LOT of opinions on how it should be made, but I stayed pretty close to her version). It has large tapioca pearls, potatoes, peanuts, cilantro, ginger, chilis and lemon, and it was really hard to stop eating. I didn't have raw peanuts, but roasted worked fine. I love things with a lot of flavors and textures, and this didn't disappoint. It took me a while to put together, but I would be able to streamline things next time (as long as I remembered to start soaking the tapioca well in advance). I didn't know what else to serve, but rummaged around in the freezer and found some tilapia filets. I just put them on a pan, covered them with some salsa verde I made last week, and baked for about 15 minutes. I was nervous: I always seem to under or overcook fish, but it was good!
It's nice to have a dinner that is so out of the ordinary for us. It looked so pretty, with my nice pink potatoes, but the picture I took was too awful to use.
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