Add ½ cup raw rice in a pan
Dry roast it. We need to roast this till golden brown.
Once it’s roasted ¾ th add the moong dal.
Roast till golden brown.
Once done transfer this to a plate.
The pan heat will make it burnt.
Cool this completely and grind into a rava consistency.
In a pan add 1 cup jaggery and ½ cup of water.
Let the jaggery melt, no need to get any syrup consistency.
Once the jaggery is completely melted, filter the impurities
Add it back to the cooker
Add 2.5 cups of water to this.
Now add ½ tsp cardamom powder, 2 tbsp coconut, and 1 tsp ghee.
Adding ghee at this stage will give softness to the kali after it is cooked.
Let this boil for a minute.
Once this comes to a rolling boil, simmer the flame and add rice dal mixture.
Mix well without lumps.
Cover the cooker and cook for 2 whistles.
Once pressure subsides open the cooker.
Add 2 tsp ghee and mix well.
If you want you can add roasted cashew nuts.
Soft yummy kali is ready.