Soak channa dal in water for 2 hours. Rinse and boil in a pressure cooker along with 2-3 cups of water. We want it just boiled and not too mushy.

When it is cool, add melted jaggery and bring to a boil. Simmer for about 5 minutes.

Add coconut milk and simmer till the pyasam is little thick.

In a small tadka pan, heat ghee and roast cashew and raisin till brown. (if you are making a vegan version, roast the nuts in coconut oil)

Pour it in the paysaam and serve warm or cold.