Wash sabudana 2-3 times to get rid of some starch. Do not wash all the starch away.
Soak in hot/warm water for 2-4 hours or longer, cover it while soaking, to keep the warmth. Use just enough water upto the level of sabudana for soaking! The longer you soak, the dryer your khichdi will be. I soak it for 2-4 hours since I like mine a little sticky & chewy!!
Heat oil (or ghee) in a flat/wide/heavy bottom pan.
Add in cumin seeds. Once they start to fragrant and deepen in color, add in curry leaves.
Add in peeled/cubed potatoes. Sauté them till they are 3/4th way cooked.
Add in ginger chili paste, crushed peanuts, salt. Mix well. Cook for another minute of two.
Add in soaked sabudana. Mix well.
Cover and cook till the sabudana gets translucent. Uncover and mix few times during this step. It should take about 3-5 minutes on medium heat.
Once sabudana are translucent, add in sugar, lemon juice and cilantro. Mix well.
Serve it pippin hot with side of cumin yogurt!!