Wash and drain the rice and the dal. Put them together with half of the ghee (25 ml) into a non-stick pan or wok. Set on high heat and stir for a minute.
Lower the heat to minimum and continue to stir for 4 minutes more. Switch off the heat and transfer the roasted contents into your pressure cooker.
Pour in 650 ml of water, close the lid and set on high heat.
As soon as you hear the first whistle, lower the heat and continue to cook for 3 minutes. Switch off the heat and let the steam subside naturally.
Put the jaggery in a small pan, pour in the remaining water (50 ml) and set on low heat. Stir occasionally.
Meanwhile, shell the cardamom and crush the seeds to powder. Grease a metal plate or tray with 10 ml of ghee (vegans, see note) and set aside.
As soon as the jaggery has melted fully, sieve and set aside. The steam pressure in the cooker should have subsided by now. If so, open the lid.
Set a non-stick wok or deep pan on low heat. Pour in the remaining ghee (15 ml). Tip in the cashew nuts and stir frequently.
As soon as the cashew nuts turn golden brown, throw in the sultanas. Stir once and tip in the contents of the cooker.
Add the grated coconut and the melted jaggery. Turn up the heat and stir for a minute.
Lower the heat and continue to stir for 10 more minutes by which time, the excess water evaporates fully. Tip in the cardamom powder and mix thoroughly. Switch off the heat.
Transfer to the pre-greased plate/tray. Spread the kichadi, flattening it by pressing it lightly with the bottom of a greased spoon. When cool (it may take up to an hour), cut into pieces and serve with fully ripe nendran banana slices. Enjoy!
Vegans can use the same quantity of coconut oil in place of ghee.