Hayagreeva Recipe
A vegetarian Karnataka recipe with chana dal (bengal gram dal), jaggery, tablespoons poppy seeds. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
11 steps- 1
To begin making the Hayagreeva, soak the bengal gram dal for half an hour
chana dal (bengal gram dal)(1 cup) - 2
Once soaked pressure cook the dal in 1 cup of water until cooked through and soft
- 3
In the next step we will prepare the jaggery syrup
jaggery(1 cup) - 4
In a deep sauce pan, boil 2 cups of water along with jaggery, poppy seeds and the grated dry coconut
jaggery(1 cup)tablespoons poppy seeds(2)dry coconut (kopra) - grated(1/4 cup) - 5
Keep stirring and boiling until the jaggery is dissolved completely and it gets syrupy consistency
jaggery(1 cup) - 6
Not one string consistency but just syrupy
- 7
Add the cooked bengal gram dal into this syrup, cover it and cook it until the lentils soak up all the syrup and thickens
chana dal (bengal gram dal)(1 cup) - 8
Make sure you do not mash the lentils too much, we want it to be grainy
- 9
Finally, add cardamom powder to the Hayagreeva and give it a good stir
cardamom powder (elaichi)(1 teaspoon) - 10
Garnish it with some grated dry coconut and toasted poppy seeds
tablespoons poppy seeds(2)dry coconut (kopra) - grated(1/4 cup) - 11
Serve Hayagreeva hot as a delicious dessert during festive occasions like Diwali, Navratri et al along with Angoori Rasmalai
Rate this recipe
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Hayagreeva Recipe
A vegetarian Karnataka recipe with chana dal (bengal gram dal), jaggery, tablespoons poppy seeds. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
11 steps- 1
To begin making the Hayagreeva, soak the bengal gram dal for half an hour
chana dal (bengal gram dal)(1 cup) - 2
Once soaked pressure cook the dal in 1 cup of water until cooked through and soft
- 3
In the next step we will prepare the jaggery syrup
jaggery(1 cup) - 4
In a deep sauce pan, boil 2 cups of water along with jaggery, poppy seeds and the grated dry coconut
jaggery(1 cup)tablespoons poppy seeds(2)dry coconut (kopra) - grated(1/4 cup) - 5
Keep stirring and boiling until the jaggery is dissolved completely and it gets syrupy consistency
jaggery(1 cup) - 6
Not one string consistency but just syrupy
- 7
Add the cooked bengal gram dal into this syrup, cover it and cook it until the lentils soak up all the syrup and thickens
chana dal (bengal gram dal)(1 cup) - 8
Make sure you do not mash the lentils too much, we want it to be grainy
- 9
Finally, add cardamom powder to the Hayagreeva and give it a good stir
cardamom powder (elaichi)(1 teaspoon) - 10
Garnish it with some grated dry coconut and toasted poppy seeds
tablespoons poppy seeds(2)dry coconut (kopra) - grated(1/4 cup) - 11
Serve Hayagreeva hot as a delicious dessert during festive occasions like Diwali, Navratri et al along with Angoori Rasmalai
Rate this recipe
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