Soak the Sabudana: Wash 1/2 kg of sabudana thoroughly. Soak it overnight in just enough water to barely cover the pearls. This ensures they puff up perfectly for the Sabudana Khichdi Recipe.

Mix the Peanuts: In the morning, gently fluff the soaked sabudana with your fingers. Add 3/4 cup of roughly crushed roasted peanut powder and mix it well directly into the sabudana.

Fry the Potatoes: Heat 1 1/2 tablespoons of peanut oil in a heavy-bottomed pan or kadhai. Add the chopped potato cubes and fry them on a medium flame until they turn golden brown and light.

Sauté the Chillies: Add the crushed green chillies to the hot oil. Sauté them briefly so their raw, spicy bite reduces. Add a tiny pinch of salt to the oil at this stage.

Combine Everything: Add the sabudana and peanut mixture to the pan. Stir gently to combine all the ingredients together.

Season and Cook: Add the remaining salt to taste. Mix well and cook the khichdi on a medium-low flame for about 5 minutes. Do not use high heat, as it makes the sabudana chewy and hard.

Serve Hot: Once the sabudana pearls turn slightly translucent and soft, turn off the heat. Your perfect, non-sticky Maharashtrian Sabudana Khichdi is ready to eat!