Wash sabudana with running water 2-3 times and then soak it with 3/4 cup water in a bowl.
Cover the bowl and let it soak overnight or minimum for 6 hours.
Coarsely crush the peanuts (or powder them)
Heat ghee or oil in a non stick or heavy bottom pan.
Add cumin seeds and then add crushed peanuts and green chilies saute till peanuts turn golden in colour.
Now add green peas, curry leaves and asafoetida and stir for few seconds.cover and cook for 2 minutes on low heat.
Add chopped potato,turmeric,salt and saute for a minute.
Add the soaked sabudana,sugar,chili powder,ginger and tomatoes and mix it well.
Cover with a lid and cook for 2 minutes on low heat till it turn translucent.
Now add lemon juice and chopped coriander and mix IT well.
Serve hot with some yogurt or green chutney.