Wash and soak the Chana dal for couple of hours. This step is optional and ensures that the dal cooks quickly and evenly. If short on time, soak the dal at least for half an hour.
Drain the water and add enough fresh water to completely cover the dal. Cook it in pressure cooker or instant pot until the Chana dal is completely cooked, but not mushy. I cooked it on Manual for 10 minutes in Instant pot and let it naturally release.
Remove the cooked dal and drain it in a colander. Mash the dal and keep it aside. I mashed it a little bit and left a few chunks of dal intact. Depending on how you like your texture to be, you can mash the dal completely and make it like a halwa or just mash it a bit and have some texture.
In a heavy bottom pan, add the measures jaggery and about ¼ cup of water and let the jaggery come to a boil. Strain the jaggery to remove any impurities and return it to the flame again. Let it boil for 3 to 4 minutes until it becomes slightly sticky and then add the mashed chana dal.
Mix well and add the ghee. The mixture will liquefy a bit and then start to thicken as we cook it.
Once the mixture reaches the desired thickness, add the cardamom powder and grated coconut and mix well. Turn off the flame and serve warm.