First, rinse the sabudana under running water till it runs clear. This will get rid of the starch. Then soak it in water for at least 7-8 hours. I usually soak it overnight. The trick here is to level the water and sabudana.
Do not soak the sabudana in more water than required as it tends to get very soggy. Basically the level of water should be at the same level as sabudana.
In the morning, drain out the water if any. there shouldn't be any water left though. It should be soft to touch and mushy when pressed.
In oil, temper the cumin seeds and once they crackle, add half of the chopped cilantro and green chillies. Fry for a minute.
Then add the chopped potatoes and salt. Saute till the potatoes are done.
Now add the roasted peanuts powder, and sugar. Mix well.
Add the soaked puffed up sabudana. Mix it all well. Do not overcook or overmix the khichdi at this point. Just cook it for a minute or two.
Check seasoning and add salt if needed. Garnish with the remaining chopped cilantro and lemon juice and mix.
Soaking sabudana is crucial. Do not skip that step. Consuming them raw will lead to indigestion. So always soak and cook sabudana before eating.Similarly, roasting peanuts is an important step. Peanuts when roasted give out a nice toasty flavor that works for this snack.If you can't find roasted peanuts, you can quickly dry roast them in a pan till they turn light brown. Don't burn them.Some also like to add curry leaves and shredded coconut while tempering. You can also add onion and tomato while cooking it. I have never tried it though.You can also skip adding potatoes if you want. Some like to add half a teaspoon of turmeric to their khichdi. It changes the color and adds a different flavor to the dish.Ginger and ghee can also be added to the sabudana khichdi recipe. Be mindful of what ingredients you add if making it for fasting/vrat.How to avoid it from becoming stickyRinsing the tapioca/sago pearls before soaking is an important step. It helps remove the starch. Do not skip this step.Soaking sabudana in the right amount of water is the key here. The level of water should be the same as that of sabudana.Adding too much water will result in soggy and sticky sabudana. If this sounds confusing, remember this rule of thumb - 1 cup of sabudana needs 1 cup of water.Soaking overnight or for 8 hours works best. If in a hurry, you can soak it for 4-5 hours but it will not fluff as much as when soaked for longer hours.There should be no water left in the vessel and the sabudana should have swelled up after soaking. It should smash easily when pressed between the fingers.If it doesn't smash when pressed, sprinkle some water and give a quick stir and let it sit for 2-3 hours more. Another option is to leave the soaked and drained sabudana in the fridge overnight. This processes time consuming, but it also helps to keep the sabudana non-sticky. Do not cook the sabudana for long after adding it to the pan. Just mix all the ingredients together and after 1-2 minutes, take it off the flame, else they will get clumpy.How to store itCooked sabudana khichdi stays well in the fridge for 4-5 days. Sprinkle few drops of water when reheating so it doesn't feel too dry.To save time, you can also store soaked and drained sabudana or sago pearls in the fridge for 4-5 days. Store it in an airtight container. Sabudana also freezes well.