Fry the cashews in ghee and set aside.
Fry the fresh coconut pieces in ghee until browned lightly and set aside.
Fry the mung dal and add half a cup of water to cook until soft.
Once cooked, add the melted jaggery and cook over low flame until it thickens.
Add the coconut milk and simmer.
Add the cardamom powder.
Garnish with cashews and fried coconut slices.