Immerse the sago (Sabudana) in enough water for a couple of minutes and then drain the water completely.
Cover the sago and let it remain for the whole night or, for at least 8 hours.
Heat oil in a deep bottomed pan over medium heat.
Add mustard seeds.
Once they start spluttering add curry leaves.
Fry for few seconds.
Add slit green chillies, onion, potato, turmeric and salt.
Fry for few minutes until slightly brown and cooked.
Now add carrots, green peas and cook till carrort are tender and potatoes are cooked.
Add soaked sabudana and peanut powder.
Cook the mixture over medium heat and stir for about 10 minutes, until sago is crisp.
Garnish with coriander leaves and serve.
Sabudana ki khichdi goes really well along with thick curd. While draining the Sabudana make sure that there is no water remaining. You can sprinkle some water after draining. Cover and leave overnight. This results in perfectly fluffed sago. For best results, roast the peanuts and grind coarsely. Do not leave the peanuts in big chunks, make a fine powder with a few coarse pieces. Sabudana khichdi can be served with curd. If you are making this recipe for fasting than do not use the normal cooking salt, mustard seeds and oil. In India, instead of the normal salt, Sendha Namak (fasting salt) is used. You can use Ghee instead of Oil. If you want you can also use lemon juice for this recipe.