Ingredients:

• 2cups sago (tapioca)
• 1 potato
• 3-4 green chilies
• 1 teaspoon lemon juice (optional)
• 1 small piece ginger (optional)
• 1/2 cup peanut powder
• 2-3 teaspoon sugar
• salt to taste
• 1 tbspoon oil
• 2 teaspoon cumin seeds
• coriander leaves for garnishing
  

Preparation:

• Soak sago in water. Drain the water and keep it aside for half an hour to one hour (Depending on the quality, sometimes the sago needs to be soaked overnight in a little bit of water).
• Now add peanut powder, salt, sugar and lemon juice and mix.
• Cut green chilies into small pieces and grate ginger. 
• Heat oil or ghee in a pan. 
• Add cumin seeds, potato pieces and chilies. 
• As soon as potatoes are tender, add sago and stir.
• Cook uncovered for sometime and keep mixing so that sago will not stick to the bottom. 
• Garnish with coriander leaves. Serve hot.

• As mentioned above, While making khichdi, do not cover the pan, else it will turn into an elastic ball.