Wash chana dal. Heat 2 tsp of ghee and roast the dal on low flame in a pressure cooker, till the nutty aroma comes 4-5 mins, make sure you dont brown it. Add 3 cups of water and pressure cook, till it's done (refer notes).

Mash the cooked dal using a wooden spoon. If you prefer a small bite, dont mash it too much. However if you prefer a smooth texture, mash it nicely.

Melt the jaggery by adding 1/2 cup of water. Strain the melted jaggery and add it to the mashed dal.

Cook the melted jaggery and mashed dal in a wide and deep non stick pan, on low flame. Cook till the mixture becomes thick and the melted jaggery is almost dried. Make sure you stir it in between, to prevent it sticking to the bottom. Add 2 tbsp ghee and mix well.

Gradually add thin coconut milk to this and mix well. Bring it to a boil. Simmer it on low flame till the mixture reduces to almost half the quantity. Add medium thick coconut milk and stir well. When it boils, reduce the flame to the lowest and cook till the mixture thickens, 10-15 mins (it can take longer also)

Add thick coconut milk and stir well. Do not boil. Keep stirring and cooking on low flame for 5-7 mins. Add crushed cardamom powder.

In a small pan, heat the remaining ghee and brown the cashews first, drain it on paper towel. In the same pan, add more ghee, if required, add coconut bits and fry till it turns golden brown. Add this and the fried cashews to the payasam.