Heat 1 tsp of ghee in a pressure pan or a kadai. When the ghee melts, first roast the rice till it turns light golden brown and bulges. Take it from the pan and set it aside.
In the same pan, add ½ tsp of ghee and add the moong dal and roast for a minute or two over medium-low or until the aroma comes and slightly changes color.
Allow it cool down and pulse it coarsely.
Now add 3 cups of water to the pressure cooker or pan and 1.5 cups of powdered jaggery. Allow the jaggery to dissolve.
Add the cardamom powder and mix well.
Next, add the ground rice and dal mixture. Mix it and make sure there aren't any lumps.
Close the pressure cooker and pressure cook for three whistles. Let the pressure subside naturally. Then open the cooker and mix the kali. The kali will thicken as it cools down.
Meanwhile, heat a small pan and add the remaining 1.5 tsps of ghee. When the ghee is hot, add nuts of your choice and 2 tbsps of grated coconut. Roast until the coconut turns light brown. Add this mixture to the kali and serve warm.
Adjust the jaggery amount as per your taste. We like it sweet, I have added 1.5 cups of jaggery.
I used powdered jaggery, and it did not have any impurities. If you feel your jaggery has impurities, please strain it as soon as it dissolves.