Soak chana dal in water for about an hour.

Wash and drain the soaked dal.

In a saucepan, add dal and water, bring to a boil on high heat.

Reduce heat to medium and simmer until dal is soft, stirring occasionally.

Grind coconut with water to extract thick coconut milk (about 3/4 to 1 cup).

Repeat coconut milk extraction with less water to get thin coconut milk (about 2 cups).

When dal is almost cooked, add cashew nuts and mix.

Add hot water if needed.

When dal is fully cooked and water is evaporated, add jaggery, cardamom powder, and salt. Stir until jaggery dissolves.

Make a slurry of rice and rajgira flours with thin coconut milk extract.

Add the slurry, oats, and all thin coconut extract to the dal and bring to a boil, stirring constantly.

Add dates, half of the raisins, and thick coconut extract, bring to a boil, stirring constantly on medium heat.

Switch off the heat.

Heat ghee in a small kadai, add the remaining cashew nuts and raisins to garnish.

Serve as a dessert with rice, Karwar Style Sol Kadhi, and Kadgi Chakko.