¼cupGrated Dry coconut/ copra, ( little less also will do )
1tspcardamom/ elaichi powder
1-2Cloves/ Lavang, – slightly crushed (optional )
a pinchNutmeg/ jaikayi, ( optional )
a pinchEdible Camphor, ( optional )
Cashew Badam raisins, as much as you want
Instructions
Wash Bengal gram,add enough water and pressure cook it for 3-4 whistles . Dal should be almost cooked but should hold its shape .It should not become mushy. Turn off the heat.
Once the cooker cools , strain cooked dal over a strainer and separate dal from water completely .You can use dal broth to make rasam .
Now lightly mash the dal such that 25 % of cooked dal has still retained its shape .
Dry roast poppy seeds till aromatic . Keep aside
In a heavy bottomed vessel /kadai,add a tea spoon of ghee and fry cashews till they change in color. Fry raisins as well in the same pan till they fluff up. Keep it aside
To the same vessel ,add jaggery and little water (Just enough to cover the jaggery). Stir occasionally to melt all the jaggery. Strain the jaggery syrup to remove any impurities.
Transfer the strained jaggery syrup to the same vessel and add cooked dal to it.Mix well .Bring to a boil .
Once the mixture starts boiling, keep the flame on sim and add grated dry coconut and little ghee. Mix well so that there are no lumps.
Keep on stirring on low flame, so that the dal absorbs the jaggery syrup. While continuing to stir, add ghee in intervals. Add
When the mixture forms a lump and leaves ghee then it is done.This process may take around 10 to 15 minutes. Finally add , fried nuts,poppy seeds , cardamom powder,edible camphor,nut meg and cloves . Mix it well. Don’t over thicken the mixture it will get too dry once cool. Stop cooking when you get a creamy kind of texture.
Hayagreeva is ready to serve . Tastes wonderful when served either hot/warm/cold. Choice is yours ..
Video
Notes
Cook the dal well before adding to jaggery syrup . Once you add the jaggery the cooking stops and you would end up with underdone lentils.
Don’t over thicken the mixture, it will become too dry
Addition of edible camphor,lavang nutmeg is optional but preffered . tastes very divine and like prasadam if you add those spices. but remember just a pinch .