I generally like to soak this only for 4-5 hours instead of typical overnight since I want a more firmer consistency (to avoid mush). Wash the sabudana well until the water runs clear.
Soak this, with enough water to cover it, for about 5 hours. If you do not have the time, you can warm the water (not hot) and soak it for just 2 hours.
You know the sabudana is ready for use when you are able to press it with your fingertips, but it does not disintegrate easily.
Drain the sabudana well. This step is extremely crucial to avoid mushy texture.
The pearls should remain separate when you take some in your hands. This is crucial for that perfect kichidi texture.
Dry roast the peanuts. I used the already skinned ones, but you can use the ones with skin, rub them with yours hands (after roasting) and peel the skins.
Cool them a bit and then drop them to your food processor.
Grind them to a fine powder. Set aside.
Take a skillet and add 1 tbsp butter/ghee (or 1-2 tsp oil if watching calories). When hot, add the cumin, thinly chillies, asafoetida and turmeric (if using) along with curry leaves. If using potatoes, add them at this point. Cook until they are soft.
Add the sabudana next
and give it a quick toss with the rest of the ingredients.
Next goes the peanut powder. You might not need to add all the powder (see Tip 2), sugar and salt.
Mix to combine. If you think its a little dry, then sprinkle some water (very little).