Firstly, in a large bowl take 2 cup sabudana and rinse in water for 3 to 4 times. Make sure to rub the sabudana to remove excess starch.

Add 1½ cup water. Dip the sago completely, and rest for 5 hours. Soaking time varies depending on the quality of Sabudana.

Once the Sabudana is soaked well, ensure there is no water at the bottom. Otherwise, the khichdi will turn mushy. The Sabudana must be able to mash easily when pressed between fingers. If it is still hard, sprinkle some water and soak for an additional 30 minutes.

Now, in a heavy-bottomed pan, roast ¼ cup of peanuts.

Roast on a low flame until the peanuts turn crunchy.

Cool completely, peel the skin and transfer to the mixer jar. Pulse and powder to a coarse peanut powder. Keep aside.

Now, in a large kadai, heat 2 tbsp ghee.

Fry 2 tbsp peanuts till they turn golden brown, keep aside.

Also, fry 1 potato till it turns golden brown and crispy. Keep aside.

In the same ghee, splutter 1 tsp cumin and a few curry leaves. Add 1-inch ginger, 2 chili and saute well till the spices turn aromatic.

Furthermore, add the soaked sabudana, 1 tsp senda namak, crushed peanut powder and 1 tsp sugar.

Mix well, ensuring they are thoroughly combined.

Cover and cook until the sago pearls turn translucent.

Now add fried peanuts, potatoes, ½ lemon and 2 tbsp coriander. Mix well.

Finally, enjoy Sabudana Khichdi or pack it in your lunchbox.