Measure 1/2 cup and take sago in a strainer.
Rinse it once and add it to bowl. Do not rinse for more time as it may start to dissolve.
Soak in around 1/4 cup water or little more for 4-5 hours minimum.Water level should be just little above the immersing level - do not add more water.
Set aside covered for 4 hours.
Don't add more water as it will become mushy. After the mentioned time if you see the sago must have absorbed the water well. After 4 hours you can fluff it up - should be slightly moist and not sticky.
If you press a pearl it should be easily mashable. If it is still hard then soak for 1 more hour.
Heat 1 tablespoon oil - add 1/2 teaspoon mustard seeds let it splutter. Then add 1/2 teaspoon urad dal and 1/2 teaspoon chana dal. Saute until golden.
Add few curry leaves, 2 green chillies, a small piece ginger and a pinch of hing.
Add 1/3 cup onion along with salt - Saute until it turns transparent.
Add 1/4 teaspoon turmeric powder give a quick mix.
Now add soaked sago.
Saute for 2 mins.
Then cook for 3-5 mins in low flame.
Open then give a quick mix.
Now again cook covered for 2 mins.
Now fully cooked and sago turns transparent completely without sticking to each other. Fluff it and serve hot!