Sabudana Usal (Fluffy Sabudana Khichdi for Vrat)

Wash 100 g medium sabudana until the water runs clear. Then, add to the sabudana to a small bowl and cover with 120 ml water (cold). Cover the bowl with a plate and leave to soak overnight.
The next morning (or after a minimum of 6 hours), wash the sabudana again, this time with warm water. To check if it's fully soaked, press one of the tapioca pearls between your fingers. It should break easily.
Steam or boil 60 g potato until knife-soft. Once cooked, drain any water and "fluff up" the potato by gently shaking in a colander. Set aside.
Set a tawa or saucepan over medium heat. Add 3 tablespoons pink peanuts to the pan, and dry-roast until the skins have charred.
Take 2 teaspoon of the roasted peanuts (we'll leave the final 1 teaspoon whole) and grind them to a coarse powder.
In a large bowl, add the peanut powder, ½ teaspoon rock salt, and ¼ teaspoon white sugar to the tapioca. Gently mix.
Add 1 tablespoons groundnut oil to a kadai or non-stick frying pan over medium heat. Once the oil is hot, add 1 teaspoon cumin seeds. Let them crackle, then add 3 green finger chillies (finely chopped) and 1 sprig curry leaves. Stir, then add the whole peanuts, boiled peanuts, and soaked sabudana. Stir gently and cook for one minute.
Finish with 1 ½ teaspoon lemon juice and 1 handful fresh coriander (finely chopped). Fluff the sabudana with a fork before serving.