• Place sabudana in a colander and place the colander over a large bowl. Now take the entire thing to your sink and position the sabudana under running water. Using your fingers, gentle move around the pearls and wash thoroughly. At first you will see, very milky water collecting in the bowl, keep going, in about 4-6 minutes, the water will start getting clearer. This method not only cleans the sabudana but also removes excess starch coating the tapioca pearls. 
• Place the washed sabudana in a bowl and add ¾ cup of water. Cover and let soak overnight or for 8 to 10 hours. To check, squeeze a pearl between your finger and thumb, you should be able to max it quickly and easily, like play dough. 
• Simply invert the soaked pearls on a colander and let sit for 8-10 minutes. This additional straining makes sure that any excess water that hasn't been absorbed is discarded. Your sabudana is now ready to cook.

Make Sabudana Khichdi

• Add ½ tablespoon ghee to a pan and add the peanuts. Toss around such that the peanuts are coated in ghee. Roast them on low medium heat stirring constantly. You will smell a nice aroma. Take peanuts out in a plate.
• Add remaining remaining ghee to the pan and add the potatoes. Sprinkle a little salt. Let potatoes cook through and crisp up on low heat. Takes about 6-8 minutes for the potatoes to get tender. If you do not want crisp potatoes, cook for 3-5 minutes only.

  This process is similar to how you would cook potatoes for hash. 

  Tip:- Make sure that the potatoes are fully dry before you add them to the ghee. 
• Next, add the cumin seeds to the pan, once they start spluttering, add the ginger and green chillies together. Saute for 30 seconds.
• Add the tomatoes next. Mix and let the tomatoes cook for 5-6 minutes till they start to soften. We dont want to bhuno the tomatoes and make a masala. Dont dry out the tomatoes too much.
• Once the tomatoes soften, add the soaked sabudana, raisins, peanuts, lemon juice and sprinkle salt. Now we wont cook for long. Mix gently (in a light handed fluffing manner) to combine sabudana with everything.

  Let sabudana warm through for 2-4 minutes and switch off the stove. When you switch off the stove, the sabudana should start to look transculent.
• Take the pan off the stove and mix in the coriander. Let sit for 5-7 minutes for the flavors to get absorbed. Serve warm.