1/2 cup Chana Dal
1/3 cup brown sugar/jaggery
1 tbsp cinnamon/nutmeg
1 tbsp cardamom powder
1/2 tsp Khus Khus/Poppy seeds
4 tbsp ghee or clarified butter
1/8 cup coconut/coconut milk
1 tsp cashewnuts
1 tsp raisins
1. Fry the Chana Dal in 1-2 tbsp of ghee and once its brown and the aroma wafts through your kitchen, pressure cook it.
2. Melt jaggery/brown sugar with some water to make a syrup.
3. Add the spices - cardamom, cloves, cinnamon or nutmeg to the jaggery/brown sugar syrup.
4. Meanwhile, dry roast the coconut and poppy seeds or, alternately you may fry them in ghee. I preferred to dry roast it. Once its done, add this mixture to the syrup.
5. Let cook for a minute or two and then add Chana Dal. Mash it a little before adding it. It should not be totally mushy, but at the same time, it should not be whole Chana Dal.
6. Let this mixture simmer for a good 15-20 minutes, until the consistency is such that it becomes gooey, and the Dal has 'almost' absorbed all the liquid. The mixture will also turn a dark brown.
7. On the side, fry some cashewnuts and raisins in 1 tbsp of ghee and add this to the Hayagreeva just before taking it off the gas.
8. Just before taking the Hayagreeva off the gas, add the rest of the ghee - around 1 tbsp is remaining and mix well. Serve hot.
The original recipe calls for 1/2 cup of ghee. I reduced this and it still tasted pretty good. This is a fairly simple dish to make. Temples in Karnataka serve this gooey and almost liquidy and with a lot more ghee than even the original recipe asks for!
I'm sending Hayagreeva to MLLA-10, a brainchild of Susan of The Well Seasoned Cook, and hosted this time around by Courtney of Coco Cooks. This also goes out to Srivalli's Mithai Mela. Congrats on the remarkable achievement, Srivalli! :) You have every right to binge on every Mithai that comes your way!