Kritika Handa
Rinse sabudana thoroughly under water until it runs clear. Soak in water for 4-5 hours (or overnight) until soft and fluffy.
Drain any excess water and check that the sabudana pearls have absorbed the water and are non-sticky.
Boil, peel, and cube the potatoes, and set them aside.
Dry roast the peanuts until golden brown, then coarsely crush them. Set aside for garnish and texture.
Heat ghee or oil in a pan. Add cumin seeds and green chilies, sauté until fragrant.
Add boiled potatoes, sabudana, and crushed peanuts to the pan. Stir gently, ensuring the sabudana turns translucent and doesn’t stick together. Cook for 5-6 minutes on low heat.
Add salt, garnish with fresh coriander, and squeeze lemon juice for extra flavor. Serve hot!