Thoroughly rinse 1.5 cups of sabudana with cold water. Drain and transfer to a large bowl, add 1.5 cups water, cover and let it soak over night.
In a large pot, heat the oil over medium high heat. Once the oil is hot, add the cumin seeds and diced jalapeno. After a few seconds add the scallion whites and stir.
oNext add the bell peppers, turmeric, chili powder, taco seasoning and cook on low heat until the bell peppers are soft.
Once the peppers are soft, add the grated garlic cloves, salt and stir until the garlic is fragrant but not browned (about 2 minutes)
Add the sabudana, cilantro, lime juice, scallions and mix until everything is well combined and the sabudana is heated through well. I like my sabudana a little sticky and more soft so I cook it for an additional 5-6 minutes until I get that texture.
Remove from heat, top off cheese, a dollop of sour cream and enjoy!!