Wash Saboodana till water clears. Soak in water to about 3 cm/ 1 1/2" above it, for about an hour.
Drain in a colander, then spread over a thick cloth for about 1hour. It is important for the water to drain out very well, as other wise when cooked, the saboodana will stick together in lumps.
Mix saboodana, peanuts, salt, and chilli powder very well, so that it is coated well with this mixture.
Heat the ghee and add zeera, lal mirch and kadhi patta. When mirch darkens a bit, add saboodana mixture and turn around over low heat till cooked through. Takes a couple of minutes.
Take it off the heat, add the lemon juice and mix well.
Serve garnished with the hara dhania and the green chillies.
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Key Ingredients: coriander leaves, rock salt, curry leaves, cumin seeds, peanuts, green chillies, tapioca, kashmiri mirch, lemon juice