Measure sabudana, urad dal, and Cardamom and keep everything ready. Wash the sabudana pearls, urad dal, and drain the water. Spread them in a clean cloth and allow them to dry completely under a fan or shade for 30 minutes.
Transfer the dried sago to a thick bottomed pan and dry roast in low flame for 5 minutes or until the sago makes crackling noise. Remove from the pan and cool it down. Add the dried urad dal in the same pan and dry roast it until it changed to a golden brown. It may take five minutes. Remove the roasted urad dal from the pan and transfer it to a plate.
Once the sago and urad dal is cooled down, add it along with Cardamom to a blender.
Grind it to a smooth powder.
Then sieve it with a sieve and collect the sieved powder on a big plate. Once done, cool it down and store it in an airtight container.
How to Make Sago Urad Dal Porridge with homemade Sago urad dal porridge Mix:
Keep all the ingredients ready. Add 2 tbsp of sago urad dal powder into a pan. Then add water to it.
Mix it well with a whisk so that no lumps are formed. Cook the sago urad dal powder in low, medium flame for 5 minutes or until it gets cooked entirely and becomes thick. Stir it continuously while cooking; otherwise, it may stick to the vessel.
Add 1/2 tsp of ghee at the end. Mix well. Switch off the flame once done. Transfer to a bowl and feed warm!