Rinse 1 cup sabudana 2–3 times until the water runs mostly clear
Drain well and soak the sabudana in just enough water to cover it
Soak for 4–6 hours or overnight
Check that the sabudana is soft and separate; drain any excess water
Mix in 1/2 cup roasted peanuts, coarsely crushed
Add 1–2 boiled and diced potatoes
Heat 2 tablespoons ghee or oil in a pan
Add 1 teaspoon cumin seeds and let them splutter
Add 1–2 chopped green chilies
Add the soaked sabudana and mix gently
Add salt to taste
Add 1/2 teaspoon sugar
Cook on low to medium heat, stirring gently, until the pearls turn translucent
Add the crushed peanuts and mix well
Turn off the heat
Add lemon juice if desired
Garnish with chopped coriander leaves
Serve hot with curd or chutney