2 coconuts, grated
2 cups husked green gram dal
8½ cups water
¼ cup sago
½ cup coconut slivers
8 tsp ghee
½ kg jaggery
½ tsp dried ginger powder or ¾ tsp cardamom powder
½ tsp cumin powder
Extract 2 cups milk from the grated coconut. Add water to the residue and extract another 6 cups.
Roast the green gram dal in a heavy skillet till an aroma rises.
Cook the beans in five cups water till the beans are soft and the water has been absorbed.
Boil 3 cup water. Add sago and cook till transparent. Drain off the water and wash in cold water. Strain and keep aside.
Fry the coconut slivers in 2 tsp ghee. Keep aside.
Add ½ cup water to the jaggery and melt over low heat. Strain into dal and cook, stirring in the remaining ghee.
Simmer gently, and as it thickens add the second extract (6 cups) of coconut milk and the sago.
When done, add the powdered spices mixed in the first extract of coconut milk (2 cups). Do not allow to boil. Into this, add the coconut silvers.
Stir well and remove from fire.