Wash ,rinse and soak toor dal in water for 3-4 hours.
Rinse the soaked dal, add water and pressure cook ,when whistle is about to come ,turn off the flame. Orelse you can even cook in open vessel till , lentils cracks and can be pressed between the fingers.
Drain the water completely and save it to make Obbattu Saaru (amti ) later.
Take cooked dal in the same pressure cooker or pan , add powdered jaggery and keep on a low flame.
Allow jaggery to melt completely and once it starts to bubble , add coconut , and mix well, continue to cook.
Once it thickens and becomes completely dry , add dry ginger powder , cardamom powder and pinch of nutmeg powder.
Mix well everything and turn off the flame.
Make big lime size balls and set aside.