Firstly, in a large bowl soak 1 cup sabudana in enough water for 3 hours or till it gets mashed up easily. depending on the quality of sabudana increase or decrease the soaking time.

Drain off the sabudana well in a strainer and rest for 30 minutes.

Prepare the tempering by heating 2 tbsp ghee in a kadhai.
further, add in 1 tsp jeera and saute till they turn aromatic.

Additionally, add 3 slit green chillies, and ½ boiled and chopped potato.
Saute for 2 minutes.

Now add in drained sabudana along with 3 tbsp roasted & crushed peanuts, 1 tsp sugar and ½ tsp salt.
combine well making sure not to mash the sabudana.

Cover and simmer for 3 minutes or until sabudana gets cooked well.
sabudana has cooked completely indicated by the pearls turning translucent.

Add half lemon juice and mix well.