Green Gram Dal Okkarai

Directions

• In a kadai, put the green gram dal and dry fry until it turns light brown. Wash it well and pressure-cook the sautéed dal with two cups of water for 4 to 5 whistles or until it becomes soft.
• To prepare the jaggery syrup, combine ½ cup of water with jaggery powder in a saucepan. Bring the mixture to a boil, then strain the syrup and set it aside.
• In a kadai, fry cashew nuts in a teaspoon of ghee until golden, then set them aside.
• In the same kadai, heat 2 to 3 tablespoons of ghee and sauté the rava until it releases a pleasing aroma. Next, stir in the rice flour and continue frying briefly. Add grated coconut and sauté for an additional 2 to 3 minutes on medium heat.
• Integrate the well-mashed, cooked dal and jaggery syrup into the kadai mixture. Stir constantly until the ingredients meld together into a thick consistency. Add the remaining ghee and continue to stir until the mixture pulls away from the sides of the vessel.
• Finally, fold in the fried cashew nuts and a sprinkle of cardamom powder. Mix thoroughly before transferring the completed dish into a greased bowl.