Breakfast sago pilaf (sabudana khichadi)

This light, textural dish is often served as a fasting meal in the Indian province of Maharashtra. It’s not hard to make, but you must use sago imported from India, which is processed differently to regular sago and comes in slightly larger, and whiter, “pearls”. Don't cook the sago over too high a heat or it will turn gummy in the pan, and make sure it is perfectly dry before you cook it.