A night before the preparation of Sabudana Khichri: Rinse Sabudana in a utensil underwater. This is done to get rid of all the starch.
Rinsed Sabudana to be transferred to a bowl and add cup water to it and cover it with a lid. Soak it overnight.
The next morning, the Sabudana would have soaked up all the water and it would look like white swollen and puffy beads. Drain out any extra water still left in the bowl.
Smash test: Please press Sabudana pearl between your thumb and index finger to see if it’s soft enough to be cooked. If it feels hard, add some more water and soak it for another couple of hours. If it’s smashing easily, it’s ready to be cooked.
Heat ghee in a frying pan on medium heat. Once the ghee is hot, add the cumin seeds and let them sizzle before they turn black and add the diced-peeled potatoes as well as de-seeded tomato chunks and cook for 3-4 minutes stirring often until potatoes are soft.
Add the raw peanuts and for another 2-3 minutes.
Add curry leaves and cook for half a minute.
Add the drained Sabudana to the pan along with salt (according to taste) and mix well until well combined.
Cook for few more minutes until most of the Sabudana pearls are shining and do not over stir that it gets super-mashed. Now add lemon juice and cilantro and toss to combine.