Wash the sabudana or sago pearls and soak them overnight in the water. They will absorb all the water, bloom and become soft by the morning
Just before you are going to begin cooking, mix the crushed peanuts, salt and sugar with the bloomed pearls
Heat the cooking pot with the ghee. Once it melts, add the cumin seeds, chilis and the potatoes
When potato chunks catch a slight colour, add sabudana and peanuts mixture. Mix gently but throughly, cover and cook on a low flame, until the pearls turn transparent. Turn the heat off and stir in the lemon juice
Garnish with coriander leaves and serve the sabudana khichdi fresh and hot with a spicy coconut chutney on the side and some masala chai. Enjoy!
