In a bowl add ¾ cup chana dal and 3 Tbsp raw rice.

Pour water and wash once.

Then add 3 cups (750ml) of water.

 Put it in a pressure cooker and let it boil for 3 - 4 whistles.

Add 1 cup of jaggery to a pot, add 2 cups of water and bring to a boil over medium heat. 

When the jaggery syrup becomes slightly thick, turn off the stove and set it aside.

Once the pressure is released, transfer the lentils to a pan.

Add the prepared jaggery syrup to the cooked lentils.

Bring to a boil over medium heat for 2 - 3 minutes.

Add 1 tsp of poppy seeds to a frying pan.

Fry for 2 minutes/until fragrant and then add to the mixer jar.

Then add 1/2 cup of grated coconut.

Add 3 cardamoms with it.

Add ¼  cup of water and grind finely.

Add ground coconut paste and boil for 4 - 5 minutes.

Heat 1 tsp ghee in a frying pan, add 3 tsp cashew nuts and fry till golden brown.

Then add 10 - 15 raisins and fry till golden brown.

Add the roasted cashew nuts to the kheer.

Delicious chana dal payasam is ready to serve.