Step 1

Place the sabudana in a colander and rinse under cold running water for a minute. Or place in a bowl and wash in three to four changes of water.Next place the sabudana in a bowl and cover with just enough water so the tops of the sabudana are immersed. Don't add any more water--by limiting how much water the sabudana can glug, you'll be in control and the grains won't get soft and mushy. Let the sabudana stand three hours and halfway through, move them around carefully with a fork so the grains on top move lower down in the bowl.

Step 2

Heat the oil in a wok or large skillet. Add the cumin seeds and, when they darken slightly, add the curry leaves and chopped chili peppers. Saute for a couple of minutes until the curry leaves start to crisp up, then add in the cooked potatoes. Stir-fry them on high heat until they start to turn golden brown, which should take another 3-5 minutes.

Step 3

Add the sabudana to the wok, fluffing the grains before adding with a fork to ensure they are separate and not clumping together. Add the peanuts along with salt to taste and stir-fry it all together for 3-5 minutes or until the sabudana are soft and have absorbed the flavors of the peanuts, cumin and curry leaves. Turn off the heat

Step 4

Serve the sabudana khichdi hot or warm. Garnish with cilantro before serving, if desired.