Heat ghee or oil in a non-stick pan. Add cumin seeds and sauté it for a few seconds. Add curry leaves and saute for 30 seconds. Add the potatoes and cook them for 4 to 5 minutes. Cut the potatoes into small cubes, so they cook faster.
2 tablespoon Ghee or Butter or Oil, 1 teaspoon Cumin seeds or Jeera, 2 Potatoes, cut into small cubes, 2 Curry leaves, sprig
Add ginger, green chile, peanuts, cashew nuts and sauté till it becomes golden brown in color on medium flame. (approx 2 to 3 minutes)
1 tablespoon Ginger, grated, 2 Green chilies chopped, adjust to taste, 2 tablespoon Peanuts or ground nuts, 2 to 3 tablespoon Cashews
Add soaked sabudana, salt, and mix just once. Cover with lid and cook on medium flame for 2 to 3 minutes and then sauté it once. Cover and continue to cook for additional 2 minutes or till it becomes translucent.
½ teaspoon Salt or Sendha namak (rock salt), to taste
Add lemon juice, cilantro. Toss everything once and switch off the flame.
1 to 1 ½ tablespoon Lemon juice, 3 tablespoon Cilantro or Coriander leaves, finely chopped
Cover with the lid for additional 2 minutes before serving. (This is optional)
Sabudana Khichdi is now ready. Serve and enjoy.