In a pan, dry-roast the moong dal.

Cook the rice and roasted dal together in a cooker with 4 cups of water for 5 whistles.

When the cooker is released, remove the rice-dal mixture.

In a pan, add the jaggery and 1 cup of water and let it boil for a few minutes.

Add the cooked rice-dal mixture and let it all cook with the jaggery until it becomes slightly thick.

Add cardamom powder and remove from the stove.

Cut the coconut into small pieces. In a pan, add ghee; when hot, add the coconut pieces and raisins.

When the coconut turns golden, add it to the pongal and mix.