Hayagreeva Recipe
Experience the delightful flavors of Karnataka with this traditional Hayagreeva, a delectable dessert that beautifully combines the nuttiness of chana dal with the sweetness of jaggery and the aromatic essence of cardamom. This recipe not only honors the culinary traditions of the region but also makes for a comforting and rich treat, perfect for festive occasions such as Diwali and Navratri.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1 cup |
| Jaggery | 1 cup |
| Poppy seeds | 2 tablespoons |
| Dry coconut (kopra) – grated | 1/4 cup |
| Cardamom Powder (Elaichi) | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 230 |
| Protein | 6 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 4 g |
| Sugars | 23 g |
| Fat | 3 g |
Preparation Details
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Servings: 4
- Cuisine: Karnataka
- Course: Dessert
- Diet: Vegetarian
Instructions
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Soak the Chana Dal: Begin your culinary journey by soaking 1 cup of chana dal (Bengal gram dal) in water for about half an hour. This step is crucial as it softens the dal, ensuring a creamy texture once cooked.
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Cook the Dal: After soaking, transfer the dal into a pressure cooker with 1 cup of water. Cook the dal until it is soft and thoroughly cooked, which typically takes about 3–4 whistles. Once done, allow it to release steam naturally.
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Prepare the Jaggery Syrup: In a deep saucepan, combine 2 cups of water with 1 cup of jaggery, 2 tablespoons of poppy seeds, and 1/4 cup of grated dry coconut (kopra). Bring this mixture to a boil over medium heat, stirring continuously. Your goal is to dissolve the jaggery completely until it reaches a syrupy consistency—not the one-string consistency, just thick enough to coat the back of a spoon.
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Combine the Dal and Syrup: Once the jaggery has dissolved, carefully add the cooked chana dal into the syrup. Stir gently to combine, ensuring you do not mash the lentils too much; we want to retain some graininess for texture. Cover the saucepan and let it cook for an additional 5–7 minutes, allowing the dal to soak up the syrup and thicken.
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Final Touches: After the dal has absorbed the syrup, remove the pan from heat. Sprinkle in 1 teaspoon of cardamom powder (Elaichi) and give it a good stir, allowing the fragrant spice to infuse the dish.
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Garnish and Serve: To elevate your Hayagreeva, garnish it with some additional grated dry coconut and a sprinkle of toasted poppy seeds. Serve this warm and delightful dessert, best enjoyed during festive occasions or alongside rich dishes like Angoori Rasmalai.
Indulge in the rich flavors of this Hayagreeva recipe and share the joy of this classic Karnataka dessert with your friends and family. Whether you’re celebrating a special occasion or simply treating yourself to something sweet, this dish is sure to become a beloved favorite!
