First of all soak sabudana or tapioca pearls for 4 hours. Add water just 5 mm more water of the sabudana level in the pan.
Dry roast peanut and rub their skin. It is completely optional as peanut taste great does not matter which way you add. Crush them coarsely and keep aside.
After soaking time over drain the water and keep sabudana ready.
Heat ghee in a kadhai on medium flame. To this add mustard seeds, cut green chilies, and curry leaves.
Once mustard seeds start crackling add boiled potato and saute well for 1 min.
Now add crushed peanut, lemon juice, and sugar. Mix well.
Finally, add soaked sabudana and mix nicely. Adjust salt as per taste. Cover the lid and cook on low flame for 3-4 minutes.
Garnish with chopped green coriander and serve this delicious sabudana khichdi. A great dish for normal days and during fasting.