Roast moong dal and chana dal in a frying pan for few minutes on low flame. Keep stirring and remove from flame when a nice aroma starts coming from it.

Pressure cook dal with 1 cup of water. You should be able to mash the dal between your fingers.

Heat a pan with 1/4 cup of water. Add jaggery and let it completely dissolve. Strain it and keep it ready.

Now heat the pan with ghee and roast cashews lightly till they turn light brown.

Add jaggery water. Once it starts boiling, add cooked dal and mix well.

Let it cook for few minutes. Now add coconut milk and let it simmer for few minutes.

Once it starts thickening, remove from flame and add cardmom powder and mix well. Serve it warm.