Rinse the sabudana well (4-5 times) till water runs almost clear. This is important to get rid of all the starch.

Transfer sabudana to a wide bowl and soak them in 2 cups of fresh water for 2 hours. They will double in size.

Drain the remaining water using a colnader, and cover the sabudana overnight or at least for 4-5 hours. I usually refrigerate them overnight.

Fluff the sabudana pearls using a fork to separate the pearls without breaking them.

To check if sabudana is ready to cook, press a pearl between your thumb and index finger. It should mash easily. If the center feels hard, soak in 2-3 tablespoons of water for another 30 mins and test again.

Skip roasting step if you are using roasted peanuts.

Dry roast the peanuts on medium-low heat until golden and crunchy.

Turn off the heat and allow the peanuts to cool completely.

In a non stick pan, heat ghee or oil on medium heat. Add the cumin seeds and curry leaves (optional) and allow them to sizzle for a few seconds.

Stir in green chili, potatoes, and a sprinkle of salt. Turn the heat to medium low. Mix well and cook covered for 5-7 mins (or until potatoes are cooked). Stir intermittently to prevent the potatoes from sticking.

Meanwhile, to the bowl with soaked sabudana, add the coarsely ground peanuts, salt, and sugar. Mix well using a fork and keep aside.

Once the potatoes are cooked, add the sabudana peanut mixture to the pan. Mix well and cook covered for 5-7 mins stirring intermittently.Make sure not to overcook, over mix the khichdi, or else it will turn sticky.

When the sabudana pearls turn from white to transparent you know your khichdi is ready. Turn off the heat.

Add lemon juice and cilantro and mix gently to combine. Tasty, soft, non-sticky Sabudana Khichdi is ready!!

Serve Sabudana Khichdi hot on its own or with a bowl of yogurt and/or fruits on the side.