Rinse sabudana in 2-3 changes of water, rubbing gently each time, until the water runs clear.

Place in a wide bowl and add 3/4 cup cold water. The pearls should be just covered — do not add more.

Soak for 4-6 hours or overnight. Drain completely through a colander before cooking.

Test readiness by pressing a pearl between your fingers — it should mash easily with no hard center.

Heat a dry pan over medium flame. Add peanuts and roast for 5-6 minutes, stirring often, until golden and fragrant.

Remove from heat and cool completely.

Crush half the peanuts to a coarse, sandy powder using a blender or rolling pin. Keep the rest whole.

Heat ghee or oil in a wide non-stick pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.

Add slit green chilies and fresh curry leaves. Stand back — the curry leaves will sputter. Sauté for 1 minute.

Add diced boiled potato and sauté for 2 minutes until lightly coated in the tempered oil.

Turn heat to high. Add drained sabudana and peanut powder. Season with sendha namak and sugar if using. Toss well to coat evenly.

Cook on high heat for 2-3 minutes, stirring once or twice, until most pearls turn translucent. Do not overcook.

Remove from heat immediately. Add whole roasted peanuts, lemon juice, and cilantro. Toss gently with a fork.

Serve hot with a bowl of chilled yogurt.