I use a glass bowl for all my microwave cooking. While plastic containers may be OK for briefly reheating food in the microwave, I don't use them for actually cooking food in, because high temperatures can cause plastic molecules to leach into the food. I use cheap, sturdy Pyrex glassware that is just perfect for everyday use in the microwave. Microwave times can also vary according to the age and model of the microwave. These worked for me, but may need a little experimentation in other kitchens. This recipes serves 2-3.
Microwave Sabudana Khichdi
1. Soak sabudana (sago pearls) for 3-6 hours. The soaking is a crucial step: I do this by placing 1 cup sabudana in a bowl and just barely covering it with water, then covering it and setting it aside. After soaking, the grains should still feel dry and separate, although they should feel soft and hydrated (a small hard core is OK).
2. To the soaked sabudana, add 2/3 C crushed toasted peanuts, 1 T sugar and 1 t salt (or to taste).
3. In a microwave-safe bowl, combine 1 medium boiled cubed potato, 1 t cumin seeds, 1-2 minced green chillies, 1 T ghee and 1 T oil (can use 1-2 T oil or ghee instead of the oil and ghee combination). Microwave for 1.5 mins, or until the cumin seeds sizzle and you can smell a fragrant "tadka".
4. Stir the soaked sabudana mixture into this bowl.
5. Microwave for 1 minute, let it stand 2 minutes, stir, and microwave for a minute again. The khichdi should be cooked to perfection! The cooked sabudana look transluscent compared to the opaque uncooked ones. If your microwave has lower power or is old, it may take a minute or two more to cook.
6. Garnish with fresh shredded coconut and minced cilantro if desired. Stir in some fresh lemon juice, or serve with some yogurt on the side. A delicious way to start the day (and you never even turned on the stove)!