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 otherwise when cooked, the saboodana will stick together in lumps.
Mix saboodana, peanuts, salt, and chili powder very well, so that it is coated well with this mixture.
Heat the ghee and add cumin seeds, red pepper and curry leaves.
When chili darkens a bit, add saboodana mixture and turn around over low heat till cooked, takes a couple of minutes.
Take it off the heat, add the lemon juice and mix well.
Serve garnished with the coriander leaves and the green chilies
