Soak sabudana by adding water just to the immersing level for about 2 to 3 hours. Do not add much water because the sago turns mushy. After 3 hours the sagu would have puffed up, when you take them in hand sagu pearls look separated and not sticky.

Dry roast peanuts in a wide pan till their skins come off. Let them cool and then remove their skin by rubbing between your palms.

Slightly crush these peanuts using mixer or blender. Do not grind it to fine powder. Pressure cook potato till soft, remove the skin and cube them. Chop green chillies and coriander leaves finely. Keep everything ready.

Now heat a cooking pan adding the seasoning ingredients one after the other, as the cumin changes color add cubed potatoes, little salt, turmeric powder and chopped green chillies. Saute for a while. Then include sabudana pearls draining water if any. Combine well and let it cook in low flame till the sabudana turns translucent.

Finally add crushed peanuts, chopped coriander leaves. Stir and switch off the flame. Squeeze half a lemon if you are using and mix well.

Sabudana kichadi is ready to feast on fasting day.

It's very important to soak sabudana with just immersing level water. Do not add too much water which may spoil the entire recipe being mushy.

Crushed peanuts give a unique taste to the kichadi. If you don't like biting them in between then you can make fine powder.

Though squeezing lemon is optional, I recommend it for slight tanginess in the dish.