Chana Dal Ukkarai
|Chana dal||1 Cup (16 tbs)|
|Moong dal||1 Cup (16 tbs)|
|Jaggery||2 Cup (32 tbs), crushed|
|Coconut||4 Tablespoon, grated|
|Cashewnuts||1 Tablespoon, broken|
|Cardamom powder||1 Teaspoon|
|Ghee||1⁄4 Cup (4 tbs), divided|
Soak the dals in water for 4 hours.
Drain and grind to a fine paste.
Heat ghee and fry the nuts and keep aside.
Gently dry roast the coconut scrapings and keep aside.
Heat a little ghee in a pan and fry the dal mixture till pink and keep aside.
Melt the jaggery in 1 cup water.
When it starts boiling, add the dal mixture, stirring constantly.
Add ghee at regular intervals.
When it is cooked, add cardamom powder and saffron.
Remove from fire and sprinkle coconut scrapings and fried nuts over.