Steps:

Step 1: The Quick Soak

1. Rinse: Rinse the sabudana 2-3 times under running cold water until the water runs clear. This removes excess starch and helps prevent stickiness.

2. Soak (The Quick Method): Place the rinsed sabudana in a bowl. Add just enough fresh water to barely cover the pearls (about 1/2 to 3/4 cup for 1 cup of sabudana).

3. Rest: Cover and let it rest for a minimum of 3-4 hours. To check if it’s done, press a pearl between your thumb and forefinger; it should smash easily with no hard center. Tip: For an even quicker soak, use warm water and reduce the time.

4. Drain & Coat: Once soft, drain any excess water (if present). In a bowl, mix the soaked sabudana with the crushed peanut powder and rock salt. The peanut powder coats the pearls and ensures they stay grainy.

Step 2: The Tempering and Cooking

1. Temper: Heat the ghee or oil in a heavy-bottomed pan or kadhai over medium heat. Add the cumin seeds and let them splutter.

2. Sauté: Add the chopped green chilies and curry leaves (if using) and sauté for about 30 seconds.

3. Potatoes: Add the boiled and cubed potatoes along with a pinch of rock salt. Sauté for 1-2 minutes until they are slightly browned.

4. Combine: Reduce the heat to low. Add the sabudana-peanut mixture to the pan. Gently mix everything well, making sure not to mash the potatoes or the sago.

5. Cook: Cover the pan and cook on low heat for 3-5 minutes, stirring gently once or twice in between. The sabudana pearls will turn translucent and look shiny when cooked.

6. Finish: Turn off the heat. Stir in the lemon juice and the optional sugar. Garnish generously with fresh coriander.

Serve immediately with plain yogurt or a simple mint chutney!