Rinse sabudana very well in water. Then soak sabudana overnight or for 3 to 5 hours.
Next day drain the sabudana very well and keep aside in a bowl.
Boil the potatoes and when warm peel and chop them.
In a pan dry roast the peanuts till browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.

Mix the coarsely powdered peanuts, salt and sugar with the drained sabudana.
Making Sabudana Khichdi
Now heat peanut oil or ghee. Fry the cumin first till they crackle and get browned.
Now add the curry leaves and green chillies. Fry for a few seconds and then add the grated ginger. Both curry leaves and ginger are optional and can be skipped.

Saute for a couple of seconds till the raw smell of the ginger goes away. Now add chopped boiled potato and saute for a minute.
Add the sabudana. Keep on stirring often on a low flame for approx 4 to 6 minutes.
When the sabudana loses their opaqueness and starts becoming translucent they are cooked.
Don’t overcook as they might become lumpy and hard.

Switch off the flame and add lemon juice and chopped coriander leaves. Mix well.
While serving garnish with a few coriander leaves and drizzle with some lemon juice. You can even add some grated fresh coconut on top.