Measure the tapioca pearls/sabudana in a bowl. Wash the sabudana for a couple of times until water runs clear  and drain it well.

Now add water to sabudana for soaking, cover and keep it aside for about 3 hours.

If you find the sabudana a bit hard even after 3 hours, you may sprinkle a few drops of water over it and keep it covered for some more time.

To prepare the masala to make khichdi, roast the peanuts. In a mortar pestle pound the peanuts to a coarse powder.

At this stage you may remove the skin of peanuts. I didn't.

Meanwhile, heat ghee in a heavy bottom pan, add the cumin seeds. As the cumin browns, add in cubed potato.

After that add ginger - green chillies, curry leaves and little bit of salt. Mix well and cook them covered.

Once the potatoes are cooked and have changed the colour, add coarsely  ground peanut powder and soaked sabudana. Mix it well.

In the end, add lemon juice, sugar and salt to taste. Mix well.

Garnish the Sabudana Khichdi with chopped coriander leaves and grated coconut. Mix and switch off the flame.

The Sabudana Khichdi is ready to be served. It is best when had on its own, but if desired you may have this Sabudana Khichdi with some chilled yogurt or buttermilk or with a cup of tea.