Heat 1 tablespoon ghee and fry the garnish items till golden brown and keep aside.
Heat 3 tablespoons ghee in a pan and fry the mung lentils till they turn almost red in colour.
Add enough water. Cover and cook till the lentils are cooked.
In another utensil, put the jaggery, preferably grated, along with 1/4 water and let boil till the jaggery is melted and you get a slightly thick consistency. (When you lift up sthe spoon the drop wont drip very easily.).
Switch off the heat.
Strain the jaggery syrup into the cooked dal through a strainer.
Reheat the pan containing dal and cook while stirring, till the mixture turns thick.
Now add the 3rd extract(the most diluted form of coconut milk) and continue cooking till the mixture turns thick. This may take some time.
Once the mixture is thick, add the 2nd extract and let boil.
Add the 1st extract and mix well.
As soon you spot the first bubble, add the salt, cumin powder, ginger powder and cardamom powder and mix well and switch off the heat.
Add the garnish and serve either warm or chilled.