– Wash the sabudana and then soak it in water. Start with 3 hours and check to see if the sabudana has softened. In that stage, drain it in a colander. It took over 6 hours for my sabudana to soften.
– If using raw peanuts, roast it in a pan and then grind it into a coarse powder. Do not make it too fine. – In a pan, heat oil and add the mustard seeds and the cumin seeds. Now add the chopped potatoes and cook it until it is golden brown.
– Add the green chilies and the drained sabudana along with salt, sugar and crushed peanuts and mix well. – Cover the pan and let the sabudana cook.
– Add the cilantro and mix well. Turn off the flame and then add the lemon juice. – Serve it warm or at room temperature.