50 grams chana dal or Green moong dal
200 grams brown rice
100 grams jagger (add more if you like it sweeter)
Coconut milk (1 coconut)
1 to 2 turmeric leaves (optional)
4 to 5 cardamom seeds crushed
Salt to taste
Soak the brown rice and dal overnight in water
Grind one grated coconut with little water and abstract the juice, repeat the same. The first juice will be thick coconut milk and the second one will be a thin coconut milk
Tie a knot of the turmeric leaves and add to the pot. Cook the rice and dal in the thin coconut milk on a low flame until it turns soft. After the rice turns a little soft add the jagger, cardamom powder, and pinch of salt.
Keep stirring the coconut milk and jaggery mixture on a low flame, till it thickens up and then add the thick coconut milk and stir. (you can stop here if you want a Godshe like consistency, continue to the next step if you want to make Atol)
Continue stirring till the consistency is thick but not too thick.
Pour the mixture in a semi-flat plate, let it cool, cut into pieces and serve