1. Thoroughly rinse the sabudana in running water, then soak them in water for at least an hour or overnight to reduce cooking time. Drain any excess water.

   

2. Place the sabudana in a bowl, add sugar, ½ tsp salt and peanut powder. Mix well and set aside.

   

For Green Paste

1. Combine all the Green Paste ingredients in a blender to form a paste. Set it aside.

   

For Khichdi

1. Heat ghee in a large, heavy-bottomed deep pan over low-medium heat.

2. Add cumin seeds and peanuts and roast them until they become crunchy (avoid burning).

3. Add the boiled potato cubes and cook until the edges turn golden.

   

4. Stir in the coriander and mint paste and saute for a minute.

   

5. Add the soaked sabudana and sendha salt, and gently mix to coat them well.

   

6. Reduce the heat, cover the pan, and let it cook for 4-5 minutes, stirring occasionally to prevent sticking to the bottom.

7. Continue cooking the Sabudana until they become transparent. Stir occasionally. Turn off the heat.

   

8. Garnish with chopped coriander leaves, serve hot and enjoy.