Ingredients 1 cup bengal gram /chana dal 15 cashews 1 cup grated jaggery 1 cup coconut 2 tbsp rice, soaked in water 1/2 tsp cardamom powder
Pressure cook dal and cashew nut, just cooked till soft. Grind coconut with rice to a smooth paste and use a sieve to strain and get milk. In a heavy bottomed pot, add cooked dal, jaggery, cardamom powder and coconut milk. Bring to a boil over moderate heat. Serve hot.