Ingredients:
Bengal Gram Dal - 1/4 cup
Moong Dal - 1/4 cup
Cow peas (Brown) - 1/4 cup
Cardamom - a pinch
Grated coconut - 1/4 cup
Jaggery - 150 gms
Ghee - 4 tbsp
Method:
Wash and pressure cook the dals. Strain the excess water if any. Grate or powder jaggery Heat a hard bottom shallow pan and add jaggery. Let it dissolve thoroughly. Add the grated coconut and cardomom powder and when it comes to a boil add the cooked dals.
Add ghee and mix well. This makes a great neivedhyam for Navarathri.
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