Soak the sabudana overnight or for 3 to 4 hours.
Heat the Kadhai with 2 tablespoons ghee and add 1 teaspoon cumin seeds. Sauté the cumin until it crackles.
Add 3 finely chopped green chillies and sauté for a minute. You can add chillies as per your preference.
Further, add 1 chopped potato and stir very well. Lower the flame and cover the pan with a lid. Cook the potato for 2-3 minutes until it gets soft.
Now add soaked sabudana and roasted peanut powder.
Mix everything very well and add salt as per your taste.
Cover and cook the sabudana on low to medium flame until soft and translucent.
Further, add 1 teaspoon lemon juice & ½ teaspoon sugar
Lastly, add 3-4 teaspoon chopped coriander and stir.
Sabudana khichdi is ready to serve. Serve hot with curd.