Sabudana Khichdi

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1. 1Step 1: Add sabudana to a wide bowl and pour 2 to 3 cups of water. Rub them well with your fingers and drain the water completely.
2. 2Step 2: Repeat this step of adding fresh water, rubbing, and then draining the starchy water completely. Do this at least thrice.
3. 3Step 3: Then pour 3/4 cup fresh water and soak them for 4 to 6 hours or until softened. You can also leave them overnight.
4. 4Step 4: After 4 to 6 hours, check if the sabudana is soaked well and softened by pressing a few pearls between your thumb and forefinger. Well-soaked sabudana will get mashed well and completely.
5. 5Step 5: If they are hard, cover and set aside for a few more hours. You can also sprinkle some water if needed at this stage.
6. 6Step 6: When the sabudana is soaked well, transfer them to a colander to ensure there is no excess water left.
7. 7Step 7: Dry roast 4 tablespoons peanuts until golden and aromatic. Set these aside.
8. 8Step 8: Optional: If you prefer to add some crushed or powdered peanuts, you can powder half of them and set aside. Crushed peanuts coat the sabudana and help to keep them grainy without turning sticky.
9. 9Step 9: Heat ghee or oil in a pan. Then add cumin, green chilies, ginger, and curry leaves.
10. 10Step 10: Saute for a minute and then add cubed boiled potatoes. Saute them for 1 to 2 minutes.
11. 11Step 11: Meanwhile, mix together sabudana, salt, sugar, and peanut powder (optional).
12. 12Step 12: Regulate the flame to high. Add sabudana to the pan along with coconut (optional).
13. 13Step 13: Stir and saute for 2 to 3 minutes or until transparent. Overcooking can make them sticky.
14. 14Step 14: Immediately remove from the heat. Squeeze in the lemon juice, add coriander leaves and roasted peanuts.
15. 15Step 15: Mix the lemon juice lightly. This helps to release any sabudana stuck together.
16. 16Step 16: Serve sabudana khichdi with yogurt.