Bring a large pot of water to a rolling boil.

Add presoaked split peas and boil for 30 minutes, skimming foam with a soup ladle that rises to the top as needed. (alternately, this can be done in an instant pot or pressure cooker).

Immediately drain and run with cold water to stop cooking process. You don’t want the peas to be mushy. They should be just done.

Heat jaggery and water over medium high heat, until jaggery melts.

Add the peas and cook for 10-15 minutes, stirring frequently, until peas have absorbed the jaggery syrup.

Toss apple with the lemon juice.

Remove peas from heat and add coconut and apple.

Add raisins, fennel seed and cardamom. Stir to combine.

Serve at room temperature or slightly chilled.