In a big wide bowl soak sabudana by adding just enough water to cover them. Just 1/4 inch more than sabudana level.

Soak covered for 5-6 hours, preferably overnight.

Sabudana will fluff up after soaking.

Drain off excess water if any before cooking.

Add oil to a heavy bottom non stick pan.

Once warm, add in the cumin seeds.

Now add the coated sabudana to the pan, mix everything well and cook until the sabudana are a bit translucent and well coated.