Wash sabudana 2 times to remove the excess starch and then soak it in water ,the water level should not be 1/4 inch above the sabudana (you may need about 2.25 cups of water to soak sabudana,if you add too much water then sabudana will become sticky)
Soak it overnight or minimum for 8 hours for best result.
Peel and chop potato into small cubes.
Crush the peanuts or just grind to make a coarse powder,it depends on your choice
Take A big bowl and add soaked sabudana,salt ,sugar,pepper powder, ginger and lemon juice and mix well.
Heat ghee or oil in a heavy bottom or non stick pan.
Now add cumin and green chilies in the pan and let it crackle.
Add crushed peanuts in the pan and saute on low heat till they become golden in colour.
Add boiled cubed potatos and pinch of salt and saute for few seconds.
Add the sabudana mixture and mix well.
Cover and cook on low heat for about 5 minutes ,keep stirring in between 2-3 times so it will not stick and burn at the bottom.
After 5 minutes the sabudana will become translucent and shiny,then its done.
Now add fresh coriander and mix.
Serve sabudana khichdi hot.
Serving suggestions- serve with curd and mint chutney