In a heavy bottom pot add ghee or oil.
1 tablespoon Clarified Butter/ghee or oil
Once hot, add cumin seeds.
1 teaspoon cumin seeds
Once the cumin seeds splutter add chopped green chili, potato, whole peanuts, and a little salt.
2 tablespoon Whole peanuts, 1 small potato cubed - ¼ cup, 2-3 green chilies chopped, Salt
Cook this on low to medium until the potatoes are done.
The potatoes are done when you insert a knife or spoon, and it can be pierced easily or when you press the potato on the back of the spoon it should press easily.
Once done add the soaked sabudana and salt.
Salt
Mix, cover, and cook on low stirring in between.
Cooking on low is essential for the sabudana to cook.
Stirring or mixing everything in between is essential so that it does not form lumps and does not stick to the pan.
After the sabudana is half done, for 4-5 minutes add semi-crushed peanuts.
2-3 tablespoon Roasted and semi-crushed peanuts
Mix and cook further on slow to medium.
After 8-10 minutes the sabudana would start changing colour or become transparent.
The sabudana is almost cooked at this stage.
Add the lemon juice, black pepper powder, and freshly chopped coriander.
2 tablespoon lemon juice, 1 teaspoon black pepper powder, 2 tablespoon chopped coriander
Mix it again, switch off, cover, and let it rest for 5-10 minutes.
This helps the flavours to develop and the sabudana is cooked completely.
Serve it as is or with some yogurt or farali raita.