Preparation – 5 to 6 hours

1. Wash 2 cups of Tapioca under the tap and add in the bowl without any water
2. Add the same amount of water as tapioca , 1:1 ratio for soaking it either overnight or for at least 5 to 6 hours prior to cooking.
3. While Tapioca is soaking, boil 2 to 3 potatoes and peel them. 

Cooking

1. In one large pan, add 2 to 3 tbsp ghee or preferred oil at hot to  medium flame. 
2. Once it is hot add cumin seeds, crushed ginger, chopped chilli (optional) and chopped boiled potatoes and let it stir fry until it takes golden edges. 
3. Add the soaked sabudana, salt and sugar and mix for 3 to 4 mins. 
4. Once the tapiocas are translucent, add lightly crushed peanuts, black pepper and lemon juice.
5. Mix thoroughly, taste for salt. Garnish with coriander and serve. 

Note: Make sure to get tapioca from an Indian grocery store or similar looking one.