Soak the moong dal for about 30 minutes, then cook until mashed and keep aside. (You can expedite the soaking by using hot water and the cooking can be done in a pressure cooker or an open vessel)

In a pan, toast the oats for 4-5 minutes (on low), or until they give out an aroma. Meanwhile, bring 1/2-3/4 cup of water to a boil. Sprinkle the water onto the oats and keep stirring. Add water as required, and cook the oats. Make sure it doesn't get mushy.

Melt the jaggery in a saucepan, with 1-2 tablespoons of water (you can increase or reduce the amount of jaggery according to your palate).

Once the jaggery has melted completely, add the oats and moong dal. Mix well and allow to simmer for 10-15 minutes or until all the excess water has been absorbed.

Remove from the heat and mix in the cardamom powder. Heat ghee in a pan and saute the raisins and cashews until the raisins are plumpy and the cashews are golden brown. Garnish the oats chakkara pongal with the dry fruits and serve.