Soak the chana dal in water for 30 minutes.

Pressure cook the soaked chana dal with 1 cup of water until soft and cooked through.

In a saucepan, boil 2 cups of water with jaggery, poppy seeds, and grated dry coconut.

Stir and boil until the jaggery is completely dissolved and the mixture reaches a syrupy consistency (not one-string consistency).

Add the cooked chana dal to the jaggery syrup.

Cover and cook until the lentils soak up all the syrup and the mixture thickens.

Avoid mashing the lentils too much; maintain a grainy texture.

Add cardamom powder and stir well.

Garnish with grated dry coconut and toasted poppy seeds.

Serve hot as a dessert.