First Up: Wash & Soak the Dal overnight in the Warm Water to puff up nicely-
Next day- Pressure cook the same with sufficient water required for it & some salt (About 1/2 tsp) & cook until it’s quite softer & tender but not yet, mushy completely-
The rest mashing need be done with the help of a flat heavy spatula/spoon or even, Pav-Bhaji masher to get its perfect consistency for the very dish

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Now, we need to procure the freshly & homemade coconut milk- Both the Thick & Thin ones- Strain it & set aside-
Heat up a pan/kadhai/wok, over the medium flame & pour in the mashed Chana Dal mixture, Freshly made Coconut Milk, another a pinch of salt, jaggery & a tsp of the cardamom powder & a pinch nutmeg powder (I prefer using it, not authentically it’s been used) & stir well & allow the jaggery to melt down completely

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Now, prepare the Rice Flour Slurry & keep it ready & handy-
Then bring the Vonn to the rolling boiling point & then lower the flame to the low-medium to add in this rice flour slurry in one hand & mixing with the other to avoid getting any lumps in it- Next goes in it the chopped cashews & rest other finely chopped Dry Fruits (if using) & mix everything well together until combined & well blended & finely incorporated

Add in another pinch of cardamom powder (Optional) Mix everything well together again to get its correct consistency as it’d thicken more once cooled down completely-
Turn off the flame & let it cool down completely before transferring it to a the serving bowl/platter/plates- Garnish it your own way & ENJOY…