Hayagreeva (Lentil coconut sweet)


Shravan is the most auspicious month in Hindu calendar and calls for so many festivals (month of August). This is a month full of festivals and yummy food!

One such festive dish is ‘Hayagreeva’. This dish is named after Lord Hayagreeva. This is a traditional sweet dish made of Bengal gram lentil, jaggery and coconut which is given as offering to God in Vadiraja Swami mutta (temple) in Karnataka.

The story behind it goes like this… Lord Hayagreeva is considered an avatar of Vishnu. He is worshiped as the God of knowledge and wisdom, with a human body and a horse’s head.
It is said that a goldsmith once tried making idol of lord Ganesha. But every time the idol ended up with a horse face. Finally, he threw the idol away. Same night, lord Hayagreeva appeared in Vadiraja Swami’s dream and asked him to take the idol and worship it. Since horses like Bengal gram dal, Vadiraja Swami prepared this dish as offering to the idol. And the dish was named hayagreeva.
Make this dish any time of the year for some soul satisfying dessert!

 

 

Ingredients:

Bengal gram lentil (chana dal) –1 cup,
Jaggery – ½ cup,
Ghee – ¼ cup,
Dry coconut – ¼ cup,
Cardamom powder – 1 tsp,
Cashew, almonds and raisins – ½ cup,

Method:

  1. Wash the chana dal and soak for 1 hour. Rinse it thoroughly, add fresh water and boil until it’s completely cooked, but not mushy
  2. Strain the lentil and completely remove the water. Lightly mash some of the lentil, making sure most of it still holds its shape
  3. Crush the jaggery and soak it in very little water. This will help the jaggery to melt
  4. In a thick bottom vessel, add 1 tbsp ghee. Fry the nuts and raisins until golden and set aside
  5. Now in the same vessel, add the jaggery along with the water and boil until the jaggery is completely dissolved
  6. Add the mashed lentil and bring it to boil. Simmer for 2-3 minutes and add the coconut and ghee
  7. Boil stirring continuously until the ghee separates, approximately 15-20 minutes
  8. Add the cardamom powder and mix well
  9. Garnish with coconut and fried nuts and raisins. Serve hot

Notes:

  • Make sure the lentil is completed cooked before adding to the jaggery
  • Don’t make the mixture too dry. It should have a creamy texture
  • You can add a tsp of poppy seeds along with coconut
  • You can use a pressure cooked to reduce the time to cook the lentil

 

Soak chana dal in sufficient water

Soak chana dal in sufficient water

 

Boil soaked dal until completely done, but not mushy

Boil soaked dal until completely done, but not mushy

 

Drain the water from boiled dal

Drain the water from boiled dal

 

Boil jaggery in some water until it completely dissolves

Boil jaggery in some water until it completely dissolves

 

Add the cooked dal and simmer for few minutes

Add the cooked dal and simmer for few minutes

 

Add dry coconut and ghee and cook until ghee separates

Add dry coconut and ghee and cook until ghee separates

 

Add cardamom powder and mix well

Add cardamom powder and mix well once the hayagreeva is done

 

Garnish with fried cashew, raisins, and dry coconut and serve warm

Garnish with fried cashew, raisins, and dry coconut and serve warm

 

 

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