• To soak sago add it to a big bowl and rinse 2-3 times. Soak the sago in water that is about a knuckle above its level. Cover and set aside overnight.
• Roast peanuts on low flame till they get brown spots. Cool the peanuts, peel the skins and grind to a coarse powder.

When making the Khichdi

• Loosen the sago and add the roasted peanut powder, salt, sugar, lemon juice and grated coconut (if using). Mix well. Check the seasoning.
• Add the milk (if using) and mix well. Set aside.
• Dice the potatoes, green chillies and coriander leaves.
• In a thick wok, heat the ghee on a medium-high flame and splutter the cumin seeds.
• Lower the flame to add the chillies and the diced potatoes. Sprinkle a little salt and mix. Let the potatoes become golden brown.
• Add the sago mixture, and stir well. Cover and cook on a low flame.
• Finally, remove from heat when the sago becomes translucent.
• Add the coriander leaves and serve.