Firstly, to soak the sabudana, take 1 cup sabudana in a bowl and rinse with water.

Make sure to rub the sabudana to remove excess starch.

Rinse the sabudana twice and add ¾ cup water.

Dip the sago completely, and rest for 6 hours. Soaking time varies depending on the quality of sabudana.

Once the sabudana is soaked well, make sure to check there is no water at the bottom. else the khichdi will turn mushy.

The sabudana must be able to mash easily when pressed between fingers. if it is still hard, then sprinkle some water and soak for 30 more minutes.

Now in a heavy-bottomed pan roast ½ cup peanut.

Roast on low flame until the Brij peanuts turn crunchy.

Cool completely, and transfer to the mixer jar.

Pulse and powder to a coarse peanut powder.

Add the peanut powder to the soaked sabudana. adding peanut powder will help to absorb any excess moisture if present.

Also, add 1 tsp sugar and ¾ tsp salt. Mix well and combine everything well. keep aside.

Now in a large kadai, heat 2 tbsp ghee. splutter 1 tsp cumin and a few curry leaves.

Add 1 inch ginger, 2 chilli and 1 potato.

Fry until the potato turns slightly golden brown.

Further, add sabudana peanut mixture and mix gently.

Make sure to mix by scraping the pan. This helps to prevent any sabudana from sticking.

Also, be very gentle, else there are chances for sabudana to be mashed out.

Cook until the sago pearls turn translucent.

Now add ½ lemon and 2 tbsp coriander. mix well.

Finally, enjoy sabudana khichdi or pack it in your lunch box.