The success of khichdi depends on soaking the sago. Take one cup of medium sized sago and wash it gently 2-3 times to remove excess starch. Now add 3/4 cup water in it, make sure the water should not be much above the level of sago. Soak it for at least 3 hours or overnight. This will cause the sago to swell inside.

Now heat water in a pan and place a stand in it. Place the soaked sago in a separate vessel and place it on the stand, cover and cook in steam for 10 minutes. By steaming, the sago gets cooked completely, becomes transparent and the fear of sticking to the pan is eliminated.

While the sago is steaming, dry roast the peanuts. Remove their peels and grind them coarsely in a mixer. After 10 minutes, when the sago gets steamed, take it out and immediately add this peanut powder to it. The peanut powder will absorb the extra moisture from the sago and the grains will separate.

Now heat 2 spoons of ghee or oil in a pan. Add raw potatoes cut into thin slices into it. Using raw potatoes makes the khichdi more fluffy because boiled potatoes often make the khichdi soggy. Cook the potatoes thoroughly until they become golden and crisp.

After the potatoes are cooked, add some more ghee, cumin and curry leaves in the pan. Now add finely chopped green chillies and grated ginger to it. The taste of ginger in this khichdi is very refreshing. After all these things are roasted, peanuts can also be added to it.

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Now add steamed sago into the prepared tadka. Also add one spoon rock salt. Since the sago is already steamed, you do not need to cover and cook it. Just mix well. If you want, you can also add some sugar and lemon juice to it. Add green coriander at the end and serve hot.

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