In a bowl, take 1 cup of sabudana/sago pearls.
Wash it 2-3 times well in water.
After washing add 3/4 cup of water.
Soak it for 5-6 hours. In the meantime you can boil the potato and roast the peanut and coarsely powder it. In between check the sabudana if required add little water.
After 6 hours, sabudana must be soaked well. Sabudana pearls are soft and non sticky.
In large kadai, Take 2 tsp of oil and heat it.
Once the oil is heated, add 1/2 tsp Cumin(Jeera) to it.
Then add 1/4 tsp grated ginger. (it is optional, you can skip it too)
Next add 1 green chilli chopped.
Add 8-10 curry leaves.
They start spluttering, then add soaked sabudana to it.
Mix gently. Add Rock salt to taste.
Also add 1/4 tsp sugar to it. (This is also optional)
Add boiled potato pieces.
And add 3/4 cup of roasted peanut - coarsely powdered.
Mix gently and keep the flame low.
They start changing from white colour to tranluscent.
Add generous squeeze of lemon juice.
Sabudana Khichadi is ready to serve.