In a pressure cooker, dry roast the rice until it turns reddish brown. Take care not to burn, keep the flame low and roast it. Take it off the flame. Let it cool.
In the same cooker, dry roast the moong dal also to golden brown. Let it cool. Take both rice and dal in a mixer and grind it little coarse powder.
In the cooker, add the grated jaggery and 2.5 cups of water, let it boil and jaggery melt. Take it off the flame and strain for impurities.
Take the strained jaggery syrup back to stove in the cooker, when measured it was 2 cups, now add another 1 cup of water and crushed cardamom to this.
When the mixture starts boiling, add the coarsely ground rice-dal mixture, mix well. Add a tablespoon of ghee to this, mix well. Close the cooker, put the whistle on.
Pressure cook in a medium flame for 3 whistles. Let the pressure release on it own.
Remove the whistle and mix well, garnish withroasted cashew-nuts. Serve it along 7-Kari Kootu