For making Sabudana khichdi:

• In a large bowl, take 1 cup of sago pearls and rinse it under the running water. Do this for 3 to 4 times and soak it in water for at least 4 to 5 hours or overnight.
  
• After 5 hours, if it is getting mashed up easily, sabudana is ready to be cooked. If it is still stiff from the inside, let it sit again for 1 hour or more. 
  
• Now, drain off the water completely and keep aside for 10 to 15minutes.
  
• Till then, roast the peanuts in a pan till it changes its colour and then grind it to coarse powder either in mortar-pestle or mixer grinder.
  
• Add the crushed peanuts into the sabudana bowl and salt as per taste and mix it nicely.
  
• Now, heat oil in the pan and add jeera, saute till it splutters and turns aromatic.
  
• Then add chillies and saute till it turns crispy and add the chopped potatoes in the pan and mix it nicely.
  
• Sprinkle a tsp of salt over potatoes as it helps in cooking faster and gives a savoury taste to potatoes.
  
• Cover and cook the potatoes for about 7 to 8minutes till it turns soft and stir it in between.
  
• When potatoes are cooked, add the mixture of sabudana and crushed peanuts and mix well with the potatoes.
  
• Cook sabudana for 4 to 5 minutes till it turns translucent. Do not mash the sago pearls or sabudana with a spatula while stirring.
  
• Add the chopped coriander leaves and mix all the ingredients together and cover and simmer on low flame for 5 to 6 minutes.
  
• Add lemon juice in the sabudana khichdi. This is optional.
  
• Sabudana khichdi is ready to be served hot as a single dish or accompanied with dahi or chutney.