To begin making the Sabudana Khichdi, wash and soak the sabudana in enough water for 4 to 5 hours or even overnight .

Using a colander, drain the excess water. Drain the water completely as if the sabudana has more water then they will clump up while cooking.

Heat oil in a large pan on medium heat; add mustard seeds, cumin seeds and allow them to crackle.

Stir in the curry leaves, onion, green chillies, ginger, potatoes and turmeric powder. Cover the pan and cook the potatoes until it is soft and done.

Note: You can optionally used boiled potatoes as well.

Once the potatoes are cooked, stir in the salt and sabudana. Mix well to combine all the ingredients.

Cover the pan with a lid and simmer on low heat for about 5 minutes or until the sabudana is cooked.

Stir occasionally. You can optionally sprinkle water, if your sabudana does not get cooked.

But take care when you add water, you should only sprinkle water. Most times, keeping them on low to medium heat cooks the sabudana.

To check readiness, the Sabudana  would have changed its colour from white to translucent and it should be soft and tender not mushy.

Each Sabudana ball will be separate and not like a lump of mass. Once the Sabudana Khichdi is cooked; stir in the crushed peanuts, lemon juice and coriander leaves.

Turn off the heat; cover the pan and allow the Sabudana Khichdi to rest for about 5 minutes and serve hot.

Serve the Sabudana Khichdi Recipe along withAdrak Chai to enjoy a delicious breakfast or a snack.