How to make non-sticky & fluffy Sabudana Khichdi

Rinse the sabudana pearls in water 2-3 times until the water runs clear. Soak the pearls in enough water to cover them by an inch or two, overnight or for at least 5-6 hours.
Drain the excess water and let the sabudana sit for 30 minutes to an hour. The pearls should be soft and moist but not mushy.
Reserve 1 tablespoon of raw peanuts. Coarsely grind the remaining raw peanuts, green chili, ginger, and curry leaves.
Mix the coarsely ground peanut mixture with the well-drained sabudana. Mix gently.
Heat the ghee in a non-stick pan over medium heat. Once hot, add the reserved peanuts, and roast them. Remove them and reserve them for garnish.
In the same pan, add the cumin seeds and let them splutter.
Add the potato, and salt to taste, and mix well. Cover and cook until the potato is 95% cooked.
Now add the sabudana to the pan, along with freshly squeezed lemon juice, and salt to taste. Gently mix everything together. Cover and cook for 5-6 minutes or until the sabudana pearls become translucent and soft. Stir occasionally to prevent sabudana from sticking to the pan.
Garnish with roasted peanuts, fresh coriander leaves, and lemon wedges.
Enjoy non-sticky, soft & fluffy Sabudana Khichdi!