Ingredients:

1 c soaked tapioca*

1 c diced potatoes

1-2 T vegetable oil

1 t cumin seeds

1 t mustard seeds

red and/or green dried chilis

salt to taste

sugar to taste

lime or lemon juice to taste

cilantro (if desired)

Directions:

Add oil in a stock pot and heat to medium. Add cumin, mustard, and dried chilis. Cook for a few minutes until fragrant. Add potatoes and cook until slightly browned and softened. Add tapioca and peanuts. And warm through. Season to taste and add cilantro if desired.

*Cover tapioca with just enough water to come to the top of the tapioca. Too much water will make the tapioca gummy. Tapioca is a great texture for this, but you could sub rice or other grains if you prefer.

**Toast unsalted peaunts in a dry frying pan over medium heat until toasted and fragrant. Coarsely chop or pulse a few times in a food processor.