1- Rinse sabudana under water until watern turns clear. This is important to get rid of all the starch.
2- Transfer the rinsed sabudana to a large bowl and add 1 cup water to it. No more.
3- In the morning the sabudana would have soaked up all the water. But you still drain it using a colander just to get rid of any excess water.
4- To check if sabudana is ready to cook, press a pearl between your thumb and index finger. It should smash easily. Set it aside.
5- Heat oil in a pan on medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for few seconds.
6- Then add the diced potatoes and cook for 3-4 minutes stirring often until potatoes are almost cooked. It’s important to dice the potatoes small here so that cook quickly.
7- Add the raw peanuts and for another 2-3 minutes.
8- Then add the green, curry leaves and cook for 1 more minute.
9- Add the drained sabudana to the pan along with salt and sugar.
10- Mix well until well combined.
11- Cook for few minutes until most of the sabudana pearls become translucent, stirring once or twice. Do not cook it for a long time else it will stick. Remove pan from heat. Add lemon juice and cilantro and toss to combine.
12- Serve sabudana khichdi hot with chilled yogurt.