Ingredients:

• Split Moong Dal – 1 cup
• Water – 4 cup
• Jaggery – 1 cup
• Coconut Milk – 2 cup
• Ghee – 4 tbsp
• Cashew – 1 cup
• Coconut Slices – 1 cup
• Cardamom powder– ¼ tsp
• Salt – a pinch

Method:

1. Wash and allow the moong dal to dry completely
2. Melt jaggery with just enough water on low heat. Strain though a fine sieve and keep aside.
3. Take ½ of the coconut milk and dilute in the same amount of water, this becomes the 2nd quality milk.
4. Heat ghee in a pan – fry coconut slices on medium flame till it is light golden brown, remove using a slotted spoon.
5. Repeat process for Cashew-nuts.
6. In the same ghee add the drained and dried moong dal and fry till all edges are sealed well.
7. Transfer moong dal to a pressure cooker, add water and cook to a baby food consistency (bring to 1 whistle on high heat, reduce heat and simmer for 20 minutes). Allow the steam to exit before opening.
8. Heat a deep bottomed pan with ghee in it, add dal and melted jaggery and cook for about 10 minutes till it comes to a boil.
9. Add diluted coconut milk (also known as 2nd Milk) and cook on low heat for about 5 more minutes.
10. Add the 1st milk and stir in again.
11. Add the toasted cashew and coconut pieces and stir for another 2-3 minutes.
12. Add a pinch of salt and cardamom powder.
13. If you planning to serve it hot – then you are looking for a consistency which is pourable like a thick soup, not like a batter for pancakes