Rinse the sabudana 2- 3 times until water turns clear to get rid of the starch. This is an important step to do before you soak the sabudana.
Always use 1:3/4 ratio of sabudana and water. So for 1 cup of sabudana, use 3/4th cup of water to soak it.
Soak the sabudana overnight. A lot of recipes would call for soaking for 4 hours or 6 hours but in my experience the recipes works best if you soak it overnight.
In the morning, drain the sabudana. There will hardly be any water left in the morning after you have soaked the sabudana overnight. However drain using a colander just to make sure that there's no water.
Check if the sabudana has been properly soaked by pressing a pearl between your thumb and index finger. You should be able to smash it easily.
Now add 1/2 cup roasted and crushed peanuts in sabudana. Add sugar and salt also to it.
Heat oil in a pan fry raw peanuta and keep aside.
Now add zeera to the oil and wait till it crackels. Now add curry leaves,chopped ginger and green chillies. Saute.
Add diced potato and cook till done. Add salt and black pepper.
Now add sabudana and stir continuously till sabudana is translucent.
Do not cook it for a long time else it will stick. Remove pan from heat. Add lemon juice, fried peanuts and coriander leaves and toss to combine.