Mamta
Soak the sabudana in water for 3-4 hours or overnight. Ensure the pearls are soaked but not mushy.
Chop the boiled potatoes and roast the peanuts. Keep them aside for later use.
Heat 1 tsp of ghee in a pan. Add cumin seeds and chopped green chilies. Let them splutter for a minute.
Add the chopped boiled potatoes to the pan and sauté for a couple of minutes. Then, add the roasted peanuts for crunch.
Add the soaked and drained sabudana to the pan. Stir gently, so the sabudana is mixed well with the potatoes and peanuts.
Cover the pan and cook on low heat for about 3-4 minutes. The sabudana will turn soft and transparent.
Once cooked, garnish with fresh coriander leaves and serve hot. Your Sabudana Khichdi is ready to enjoy.