* There are 2-3 types sabudana available in market. For this recipe, always choose the medium pearl sabudana, similar size of black pepper corns.
* Soaking time may differ because it really depends on quality of sabudana and water. I remember very correctly that my mom used to soak the sabudana in early morning of Monday if she is going to prepare for dinner. While here in Australia, I found that soaking time about 4-5 hours is enough. So, after some trial and error, you'll know the perfect soaking time.
* Be careful to add water while soaking. It is important not to over-soak. If you have added more water, your khichdi will be soggy and sticky.
* Don't tempt to add more oil in tadka as sabudana sucks no oil. You can use your non-stick pan here as the overall cooking time is very short.
* A dash of lemon juice will help sabudana to prevent from getting sticky and soggy.