firstly, in a pressure cooker take 1 tsp ghee and ½ cup chana dal. make sure to rinse the dal well.
roast for 2 minutes or until it turns aromatic.
now add 2 cup water and mix well.
pressure cook for 5 whistles or until dal is softened.
in a large kadai take ¼ cup sabudana (soaked 30 minutes) and 1 cup water.
boil for 10 minutes or until it softens completely.
add in pressure cooked dal mix well.
further, add ½ cup jaggery and mix well.
boil for 5 minutes or until jaggery is cooked well.
further keeping the flame on low add ¾ cup coconut milk and mix well until everything is well combined.
in another pan heat 1 tbsp ghee and roast 10 cashew and 2 tbsp raisins.
roast until the nuts turn golden brown. transfer the nuts to payasam and mix well.
finally, enjoy chana dal payasam with more dry fruits.