In the evening before you want to make the sabudana, you need to soak them in a bowl with water. Put plenty of water so that they don’t get dry at any time.

In the morning you start by preparing the peanuts. We usually get them in their thin skin, so we need to put them into a wok, heat up the wok and roast them. They are ready when the skin is coming off. Once it is coming off, you can take them off the fire.

Now you need to make small pieces out of the peanuts. The easiest way to do that is to put them into a grinder – but don’t put the skin and don’t make them too small. It should not be flour, only small pieces.

Now you take your potatoes, wash them and peel them. Cut them into small pieces. For frying them, the next step is to heat up the ghee in a wok or deep pan and add the cumin. Stir the spice so that it doesn’t burn. Once the cumin slightly changes its colour and starts filling your kitchen with its delicious smell, you can add the potato pieces into it. Fry them and don’t let them burn.

Once they are soft and golden, you can add the sabudana and the peanuts into the wok. Now you only need to stir for about two minutes, mix salt according to taste and pour the juice of the lemon over it. Add a few green coriander leaves for extra taste and decoration and there you are – the finest Sabudana Khichadi! You can add more lemon if you like it a bit more sour and eat it like this or with yogurt.

Enjoy!