Cook the Bengal gram in a pressure cooker till done. The dal should be cooked but able to hold its shape. Drain and set aside.

Combine the wheat, coconut and half the water in a blender. Blend till smooth.

Pass the mixture through the sieve and press down as much as fluid as possible.

Return back the residue into the blender, add the remaining water and blend again.

Sieve again till maximum. Discard the residue.

In a saucepan, combine the drained mixture along with the remaining ingredients and cook on low flame, stirring constantly. Ensure to continuously stir since the mixture would otherwise settle to the bottom and become lumpy.

As the mixture cooks, you will see it starts thickening and becoming a homogeneous mixture.  Add in the cooked bengal gram and give a good mix. Switch off and serve warm.