Wash and soak sago pearls in enough water for 4-5 hours or overnight.
Rinse thoroughly under running water for a couple of times to remove any starch. Drain and set aside.
Heat ghee in a wok, add cumin seeds and ginger. Stir and add potato, fry the potatoes for 2-3 minutes.
Add green chilies and roasted peanuts. Mix and add spices and salt.
Pour the sago pearls over it, mix well and let it cook for 2-3 minutes more.
Add lemon juice and garnish with coriander leaves. Serve hot.
Notes
It is important to soak the sabudana until it is doubled in size. If you want to make each grain separated in the khichdi, wash it 4-5 times thoroughly.