Kadalaparippu Pradhaman

Ingredients needed for Kadala Parippu Pradhaman
1 cup Kadala parippu / Bengal Gram Dal
1/2 kilo sarkara / Jaggery
2 coconut fresh grated
1 tbsp Sago
 6-8 green Cardamoms
15 cashewnuts split up
15 kismis
2 tbsps ghee

How o prepare Kadala Parippu Pradhaman
Pressure cook dal till it gets very soft  and tender. You should be able to mash it up to a smooth paste without a grain.
Add jaggery or jaggery melted in water can be added with Sago.
As it gets thicker and start leaving the sides of the pressure pan, add one tablespoonful ghee and stir well.
Be careful that the dal does not get burnt at the bottom.
Meanwhile extract first and second coconut milk from the grated coconut.
Add the second extract to the cooked Dal and Jaggery mixture.
Check to see if the sago / chowwari is cooked or not. If it is cooked , then and only then, pour the first extract of coconut milk.
Remove from fire, mix well.
Heat the remaining ghee in a fry pan, fry the cashewnuts and the kismis to a golden colour.
Pour over the pradhaman and add the green cardamom powder.
Stir well. Cover for some time.
Serve either hot or cold.