Ingredients

• 1 cup Sabudana (tapioca pearls)
• 1/2 cup Peanuts, roasted and coarsely crushed
• 2 medium Potatoes, boiled and cubed
• 2-3 Green chilies, chopped
• 1 tsp Cumin seeds
• 2 tbsp Ghee or oil
• 1 tbsp Lemon juice
• Sendha namak (rock salt) to taste
• Fresh coriander for garnish

Instructions

1. Wash the sabudana and soak it in just enough water to cover it for 4-5 hours or overnight. After soaking, each pearl should be soft and separate.
2. Drain any excess water from the sabudana. Add the crushed peanuts and salt, and mix gently.
3. Heat ghee or oil in a pan. Add cumin seeds. When they splutter, add the chopped green chilies.
4. Add the boiled potato cubes and sauté for 2-3 minutes.
5. Add the sabudana mixture to the pan. Mix well and cook on medium-low heat for 5-7 minutes, stirring gently, until the sabudana pearls turn translucent.
6. Turn off the heat. Add lemon juice and fresh coriander. Mix well.
7. Serve hot.