Hayagriva in sweet Kannada recipe made with chana dal, which is named after a Hindu diety. CHana dal is boiled till its just cooked and transparent. Then it is cooked in jaggery and dry coconut mixture till done. Garnished with cashews and raisins, hayagreeva is a quick and tasty dessert.
Makes: around 2 Cups of Hayagriva.
Chana Dal 1 Cup
Jaggery 1 Cup
Grated Dry Coconut / Copra 2 tbsps
Green Cardamom 2
Salt a tiny Pinch
Ghee 1 tbsp
Method of preparation:
Bruise the green cardamom and crush the seeds into fine powder.
Wash chana dal with fresh water and pressure cook in 2 cups of water for 2 whistles.
Alternatively, cook the chana dal in 2 1/2 cups of water for around 15 – 20 minutes until chana dal is just cooked and looks transparent.
Strain the chana dal and reserve the liquid.
Heat ghee in a pan, add cashews and raisins.
When cashews turn light golden brown, remove both from the heat.
Add jaggery to the same pan having remaining oil, then add reserved liquid.
Cook till jaggery melts a bit, stir in cardamom powder, dry coconut, cooked chana dal and salt.
Cook till jaggery completely melts and chana dal absorbs all the flavors.
Stir in cashews and raisins and serve hayagriva hot or cold.
Notes: Add more ghee with chana dal if preferred.
Suggestions: If the chana dal is not cooked properly, put it back on heat and boil till it is just cooked.
Variations: You can also soak the chana dal before cooking. Jaggery can be grated and added along with chana dal.
Other Names: Hayagriva, Hayagreeva.