Rinse sabudana under water until water turns clear. This is important to get rid of all the starch.Transfer the rinsed sabudana to a large bowl and add water to it.

In the morning the sabudana would have soaked up all the water. But you still drain it using a colander just to get rid of any excess water.To check if sabudana is ready to cook, press a pearl between your thumb and index finger. It should smash easily. Set it aside.

Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for few seconds.Then add the diced potatoes and cook for 3-4 minutes stirring often until potatoes are almost cooked. It's important to dice the potatoes small here so that cook quickly.

Remove pan from heat. Add lemon juice and cilantro and toss to combine.
Serve sabudana khichdi hot with chilled yogurt.