Ingredients:

• 1 cup sabudana
• ¾ cup water
• ½ cup peanut
• 1/2 tsp sugar
• ¾ tsp salt/sendha namak
• 2 tbsp ghee
• 1 tsp cumin
• few curry leaves
• 1 inch ginger, grated
• 1 chilli, finely chopped
• 1 potato, boiled & cubed
• 1/2 lemon
• ½ tsp black pepper powder
• 2 tbsp coriander, finely chopped

Instructions:

1. Soak the Sabudana:
   • Rinse 1 cup of sabudana in a bowl, rubbing it gently to remove excess starch. Repeat twice.
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2. Prepare Peanut Powder:
   • Roast ½ cup of peanuts on a low flame until they turn crunchy.
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3. Prepare the Tempering:
   • Heat 2 tbsp of ghee in a large heavy-bottomed pan or kadai.
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4. Cook the Khichdi:
   • Add the sabudana-peanut mixture to the pan, mixing gently. Ensure you scrape the pan to prevent the sabudana from sticking.
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5. Finish and Serve:
   • Squeeze the juice of ½ lemon over the cooked sabudana khichdi.
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