Step-by-Step Instructions

1. 1.Boil Sago and Moong Dal

   In a pot of boiling water, add 2 tsp of salt. Then, add 3/4 cup of small sago and 1/2 cup of soaked moong dal. Cook on medium flame, stirring occasionally, until the sago pearls become transparent.

2. 2.Drain and Wash

   Once cooked, drain the sago and moong dal mixture through a sieve. Immediately wash it under cold running water 2-3 times to remove excess starch and stop the cooking process. This prevents them from sticking together. Set aside.

3. 3.Fry Nuts

   Heat 3 tbsp of oil in a wide pan. Add 1/4 cup of cashews and fry on low-medium heat until they turn light golden brown. Remove them from the pan and set aside. In the same oil, add 1/4 cup of peanuts and fry until they are crunchy and have darkened slightly. Remove and keep them with the fried cashews.

4. 4.Prepare the Tempering

   In the remaining oil in the pan, add 1 tsp of ghee (optional). Once hot, add 1 tsp of fine mustard seeds and 1 tsp of fennel seeds. Allow them to splutter.

5. 5.Sauté Vegetables and Aromatics

   Add 2 finely chopped small onions and sauté until they become soft and translucent. Add 3/4 cup of chopped carrots and frozen green peas, along with salt to taste. Cook until the vegetables are slightly tender. Then, add 2-3 slit green chillies and 10-12 curry leaves and sauté for another minute.

6. 6.Add Seasoning

   To the pan, add 1/3 cup grated fresh coconut, 1 tsp crushed black peppercorns, 1 tsp chilli flakes, and 1 tsp jaggery powder. Mix everything well and cook on medium flame for 1-2 minutes to combine the flavors.

7. 7.Combine Everything

   Squeeze in 2 tsp of lemon juice. Add the boiled and washed sago-moong dal mixture to the pan. Gently mix everything together until well combined. Cook on low to medium heat for 1-2 minutes.

8. 8.Garnish and Serve

   Finally, add the fried cashews and peanuts, 2 tbsp raisins, and 2 tbsp chopped fresh coriander leaves. Give it a final mix and turn off the flame. Serve hot.