Dry roast the dal in a pressure cooker till it starts turning pink.

Add enough water and cook it till 3 whistles. After the pressure settles, open the lid and mash the dal nicely with a ladle.

In the mean time melt the jaggery by heating it with a little water. Filter it using a clean cloth to remove the impurities.

Heat the cooked dal again and add the jaggery and coconut milk to it. Mix well.

Mash the banana and add it to the payasam. Mix well.

Pound the cardamom and add it followed by a pinch of salt.

Heat the ghee in a small wok and add the cashewnuts and dry grapes. Fry till the grapes swell up and then add this to the payasam. Serve this authentic kerala payasam hot or cold. Happy cooking :)