In a bow, take sabudana and wash it under cold tap water until clear water appears. This takes off most of the starch and prevents sticking.

Now soak sabudana by adding just enough water to cover them. Soak covered for 5-6 hours or overnight.

Sabudana will fluff up after soaking. Mash sabudana and check it is properly soaked or not.

Drain off excess water and dry sabudana for 20 minutes.

Meanwhile, roast peanuts and grind them into a coarse powder.

Add coarse peanut powder, salt, sugar and lemon juice into soaked sabudana. Mix well.

Now heat oil in a pan, add cumin seed and chopped potato cubes. Cover and cook on low flame till potato becomes soft.

Add peanuts, curry leaves, ginger paste and chopped green chilli. Sauté it for 2-3 minutes.

Then add the coated sabudana to the pan and mix everything.

Cover and cook until the sabudana are a bit translucent and well-coated. Keep stirring occasionally.

Finally, add chopped coriander leaves and mix well.

Serve hot sabudana khichdi with chilled yogurt.