Method

Preparation
Rinse sabudana very well in water. Then soak sabudana overnight or for 3 to 5 hours (depending on the type of sago)
Next day or after 3-5 hours drain the sabudana very well remove all water and keep aside in a bowl.
Peel then chop potatoes and either boil the potatoes or fry or steam them before adding to the khichadi.
In a pan dry roast the peanuts till browned and when cooled make a coarse powder in a mortar-pestle or in a dry grinder.
Making the Khichadi
Wash Sabudana till water clears. Soak in water to about 3 cm or 1&1/2 inches above the sabudana for about an hour.
Drain all excess water and spread over a thick cloth for about 1 hour.
It is important for the water to drain out completely or else when cooking the sabudana will stick together and form lumps.
Mix sabudana, peanuts, salt, and red chilly powder very well so that it is coated well with this mixture.
On a medium flame setting heat oil in a non stick pan and add cumin seeds, dried red chilly and curry leaves.
When dried red chilly darkens a bit lower the gas to the lowest flame setting and add sabudana mixture. Mix well and keep stirring till cooked through for approx a couple of minutes.
Once done shut the gas and take it off the heat.
Squeeze lemon juice and mix well.
Add chopped coriander leaves.
Serve it hot with either sweet yoghurt or green coconut chutney.