Drain the soaked urad dal and grind it into a smooth paste using the least amount of water possible.
Transfer the batter to a large bowl and whisk vigorously until it becomes light and fluffy. To check if it is ready, drop a small spoonful into a bowl of water—it should float.
Add the drained whole moong dal (do not grind it), grated coconut, thinly sliced coconut, sugar, salt, ghee, grated ginger, coarsely ground black pepper, and cardamom powder to the whipped urad dal batter. Mix well.
If the batter feels too thick, add up to ¼ cup water, a little at a time. The final consistency should resemble a thick cake batter.
Grease a steaming tin or pan generously with ghee and pour in the batter, spreading it evenly.
Steam over medium heat for 40–45 minutes, or until a skewer inserted into the centre comes out clean.
Let it rest for 5–10 minutes before unmoulding.
Serve warm or at room temperature.
