In a kadai, dry roast the rice till it turns slightly brown.
Add moong dal and saute for 1 minute.
Add cardamom and switch off the stove.
Once it cools down, grind it to a coarse powder and set it aside.
In a vessel boil 3 cups of water.
Once the water boils, add grated coconut.
Now add the jaggery and stir it dissolves.
Add the ground rice powder and keep stirring.
Mix everything well such that no lumps are formed.
When the mixture boils and thickens, switch off the stove. Now place it in a pressure cooker and cook for three whistles similar to how we cook rice.
After the pressure settles, take it out and add 1 tbsp ghee and mix it well.
Now in the remaining ghee, fry the cashewnuts till they becomes light brown.
Garnish the kali with the fried cashewnuts and serve it hot with 7 kari kootu.