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

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

Meanwhileprepare the tempering by heating 2 tbsp ghee in a kadai.

Further add in 1 tsp jeera and saute till they turn aromatic.

Additionally, add 3 slit green chilli, and boiled and chopped potato.saute for 2 minutes.

Now add in drained sabudana along with 3 tbsp roasted & crushed peanuts, salt.

Combine well making sure not to mash the sabudana.

Simmer for 3 minutes without cover until sabudana gets cooked well.

Sabudana has cooked completely indicated by the pearls turning translucent.

Furthermore add in coriander leaves and half lemon juice. mix well.

Finally, serve sabudana khichdi for breakfast or as a snack.