Dry roast chana dal for a minute on medium heat.
After a minute, add moong dal and tur dal and roast again in medium heat until slightly brown.
take it in a bowl and add water. soak it for about 2 hours.
After 2 hours, drain the excess water and grind it immediately without adding any water to a paste.
flatten the dough to even-sized patties and steam cook for about 10 minutes.
break the cooked dal patties and pulse it in a blender until evenly crumbled. Keep it aside until use.
In a pan, melt the jaggery with water.
strain it onto another pan and add cardamom powder and coconut bits.
cook the jaggery to a one string consistency.
add the crumbled dals and mix well.
Finally, Heat ghee and roast the cashews until brown. add the roasted cashews along with ghee into the dal mix.
mix well and serve hot and store for later.