Wash Sagu (sabudana), drain water and keep it aside for about 2 hours. Wash, peal, and boil potato in the cooker as usual and cut them into small pieces. Roast peanuts until you get a pleasant aroma and properly done in such a way that it is ready to eat. Peal and powder in the blender/mixer to a medium/fine consistency. Mix potato pieces, sagu, peanut powder, lemon juice, salt and (pinch) sugar and keep it aside. Keep a shallow botton bowl on the gas and pour 4 teaspoons of oil in it. Add mustard and black gram Dal. On sputtering, add green chillies, curry leaves and cumin seeds to it and mix.
Add asafoetida powder and straight away add the ready mixture from Step 4 and maintain medium flame.
It is ready in around in ten minutes. Decorate with grated coconut and corriander leaves.
It can be a lunch box as well. At night after moon-rise and according to the timings in the calender people have their dinner after offering Modak as an offering to the Lord.
