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
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
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🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
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
You might also like · Karnataka
Allu Chutney Recipe - Ellu Chutney Recipe
⏱️ 20 min
Pudina Mavinakayi Chutney Recipe - Mint Mango Chutney
⏱️ 15 min
Hunase Saaru Recipe - Mysore Style Spicy Tamarind Rasam
⏱️ 30 min
Karnataka Style Southekayi Sippe Chutney Recipe (Mangalore Cucumber Peel Chutney Recipe)
⏱️ 20 min
Pudina Tambuli Recipe
⏱️ 15 min
Karnataka Style Ranjaka Recipe (Red Chili Chutney Recipe)
⏱️ 25 min