Step 1

Add sabudana in a sieve and wash under running water.

Step 2

Wash with gentle hands until all the starch washes away.

Step 3

Check the water holding in your palm. If it is clear, means sabudana is washed properly. But if not, then wash it more.

Step 4

Transfer washed sabudana in a bowl.

Step 5

Add water just ¼ th inches above the sabudana.

Step 6

Keep sabudana soaked for exactly 20 minutes. YES, 20 minutes mean only 20 minutes.

Step 7

After the said period, drain water from sabudana leaving just 1 tbsp of water behind.

Step 8

Cover the bowl with a net cover (used in covering milk bowl)

Step 9

Leave the bowl aside for 5 hours.

Step 10

After 5 hours, take a pearl of sabudana and press it between your finger and thumb. If it is soft and mushy without any rawness, it is ready to be cooked.

Step 11

If you find it not ready yet, sprinkle bit of water and leave for further 15-20 minutes.

Step 12

Take a pan and add 1.5 tbsp of oil in it.

Step 13

Add peanuts and roast them on low heat until crisp and brownish. Take out the peanuts.

Step 14

Now add coconut slivers and roast till brown. Take them too out of pan and keep aside.

Step 15

Add cumin seeds and let them splutter.

Step 16

Add green chillies and curry leaves. Saute for a minute.

Step 17

Cut boiled potato into dices and saute them until they get brown spots. It takes just a minute or two.

Step 18

While the potato dices are getting roasted, take a wide plate or tray and spread sabudana in it using your fingers.

Step 19

Drizzle a tsp of oil on sabudana.

Step 20

Add coarsely crushed peanuts, salt and lemon juice.

Step 21

Again mix everything but using your fingers only. Be gentle in handling sabudana.

Step 22

Transfer this sabudana in a pan and gently mix.

Step 23

Cover the pan with lid and let sabudana cook until it turns hot enough to serve. This will take just 1.5 to 2 minutes.

Step 24

Finally sabudana Khichdi is ready.

Step 25

Enjoy after garnishing with fresh coriander leaves/cilantro.