• Rinse sabudana in a strainer under running water, rubbing and washing carefully to remove any excess starch. Repeat this process a couple of times.
• Add rinsed sabudana to a clean bowl with water and soak overnight or for 4-6 hours.
• Ensure that all the water has been absorbed and press the sabudana pearls between your fingers to check for texture. If the pearls are still hard, then sprinkle some water and soak them for an additional 30 minutes. If the pearls are soft, drain any excess water.
• In the meantime, add the peanuts to a skillet on medium-low heat and roast until their natural oils start to expel an aromatic scent, their color begins to change, and their texture becomes crunchy. Set them aside and allow them to cool completely.
• Once cool, pulse in the food processor to a fine powder consistency.
• Add the peanut powder, sugar, and salt to the soaked sabudana and mix well. Set aside.
• In a skillet on medium-high heat, add 2 tablespoons of olive oil. Add the cumin and a few curry leaves, letting them crackle and become fragrant. This should take a few minutes.
• Add the ginger, chilis, and potatoes, and cook until the potatoes turn slightly golden brown. This should take about a minute or so, try not to overmix.
• Go ahead and gently add the sabudana peanut mixture to the skillet, being careful not to break up the sabudana.
• Once the pearls become translucent, they are cooked.
• Turn off the heat and add the lemon juice and cilantro. Mix well and enjoy!

BON APPÉTIT!