Heat a non-stick pan and add peanuts in it.

Roast the peanuts for 7-8 minutes on a medium to slow flame stirring in between.

Switch off the flame once the peanuts are roasted evenly.

Remove it on a plate and let it cool for 5 minutes. Now remove the outer skin and coarsely grind the peanuts in a mini hand grinder as shown in the picture.

Wash Sabudana, drain the water and add around 3/4 a cup of water little more than the quantity of Sabudana and soak it overnight or 3-4 hours will also do.

Peel potato skin and dice them into small chunks.

Heat a broad non-stick vessel and add oil and ghee in it.

Once it is hot add cumin seeds (jeera) in it.

Let is crackle for 10-15 seconds and now add curry leaves. After 5 seconds add potato chunks in it and mix it well.

Add little salt now so that it mixes well in the potatoes.

Once the potatoes mix well, add soaked Sabudana, coarsely crushed peanuts, salt as per taste, sugar (optional), lemon juice, pepper powder and mix everything well.

Keep stirring in between so that the khichdi does not stick to the pan.

Let it cook for 5-7 minutes on a slow flame. Once cooked properly switch off the flame.

Garnish with fresh coriander leaves and serve it hot with peanut yogurt raita, stir-fry capsicum, or cucumber raita.