In a heavy bottom vessel, add the channa dal and moong dal.

Dry roast them until they turn golden brown or until you can smell the aroma of both the dals over medium flame.

Meanwhile, boil 3 cups of water.

Add the roasted dals, while it hot to the hot boiled water.

Let it soak for about 2 to 2.5 hours and after that drain the water thoroughly

Coarsely grind this soaked dals like below.

Again, heat a heavy bottom vessel or uruli and add 3 tbsps of ghee. Once the ghee is hot, add the ground dal mix.

Keep stirring it and cook for 7 to 8 minutes over medium flame until the dal is tender and soft. You can even use a fork to mix the dal. Make sure the dal mix is not sticky. It should be grainy like below.

Turn off the heat and set it aside.

In another pan or kadai, add jaggery and ¼ cup of water and let it simmer over medium flame. When the jaggery syrup becomes frothy like below, you can start checking for string consistency.

The jaggery needs to simmer until you get a one string/thread consistency like below.When you take the jaggery syrup (you can wipe some from the back of the ladle) and stretch it between your thumb and forefinger, a string should form like this.

At this stage, reduce the heat to lower flame and add the coconut pieces and cardamom powder. Mix it all.

Then add the cooked dal mix and stir it nicely and ensure the jaggery syrup is nicely incorporated.

Cook this mixture over low flame for 5 minutes, and that's it Okkarai is ready.

Garnish it with fried nuts and serve hot/cold.