1. Green gram (Moong dal) : 250 grams
2. Jaggery : 1 Kg.
3. Coconut : 4 (grated)
4. Cardamom powder : 1 teaspoon
5. Dry ginger(sonth) powder : 1 teaspoon
6. Cumin powder : 1 teaspoon
7. Ghee : 2 tablespoons
8. Cashewnuts : 50 grams
9. Raisins : 50 grams
10, Coconut : 1/4 ( cut into 1/2 cm. long and thick pieces)
Roast the moon dal on medium fire till it turns to golden colour. Remove from fire, wash and cook in a pressure cooker with 2 cups of water for 5 minutes.
Extract the milk from 4 coconuts without using any water and keep aside.
Add 4 cups of water to the coconut and extract the milk for the second time and keep separately.
Again add 4 cups of water to the coconut and extract the milk for the third time and keep aside.
Melt the jaggery in a thick bottomed vessel with 4 cups of water and cook till it reduces to half 6. Add the cooked dal to the jaggery and cook on medium fire till the jaggery is absorbed, stirring constantly..
Add the third coconut milk and cook on medium fire till it reduces to half, stirring occassionally.
Add the second coconut milk , bring to a boil and cook on medium fire for 5 minutes.
Add the first coconut milk and cook for 2 minutes on low fire.
Remove from fire. Add the cumin powder, cardamom powder and sonth powder and mix well.
Garnish with the coconut pieces, cashewnuts and raisins fried in the ghee and serve.