Wash and soak the sabudana pearls for 30 minutes

At the end 30 minutes, they will absorb water and swell up quite a bit

Drain the water completely and sprinkle about 2 tsp water over it

Mix with fingertips, cover, and place in the refrigerator to soak overnight or a minimum of 8 hours

Once it has soaked for the required time, sprinkle 2-3 teaspoon more water, mix with fingertips, and let it sit for another 30 minutes or so

At this stage, the sabudana should squish under your fingers when you crush a pearl between your fingers

Now your sabudana is ready for cooking

Prepare the peanut powder. Dry roast raw peanuts and powder coarsely (I took a quicker route and just bought roasted peanuts which I powdered coarsely in a spice grinder). Set aside until needed

Boil a potato and keep that ready

Heat oil and add the cumin seeds

When they sizzle and turn a light brown, add the potatoes and green chillies

Saute until the potatoes turn a light golden brown

Add the soaked sabudana and turn heat to low

Stir continuously and let it heat through

Add the peanut powder and keep mixing. The sabudana will turn translucent as it cooks

If at any point you feel like the sabudana is sticking together, make sure you use the spatula to keep mixing and spreading them out

Once the sabudana turns almost transparent, check to see if it's cooked through by again crushing between your fingertips or tasting one

Add sugar, lemon juice, and salt. Mix again

Turn the heat off and add chopped coriander leaves

Serve warm