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Hayagreeva is a traditional sweet from North Karnataka, named after Lord Hayagreeva, the horse-headed incarnation of Lord Vishnu. Legend says Sri Vadiraja, the Vaishnava poet and philosopher, offered chana dal cooked with jaggery and coconut called maddi to the deity, as horses love gram. Since then, this dish became known as Hayagreeva. I prepare it during every auspicious occasion at home. It’s wholesome, delicious, and a family favorite.
Hayagreeva
Bengal gram (Chana dal) – 1 cup
Jaggery – 1 cup
Freshly grated coconut – 2 tbsp
Ghee – 2 tbsp + 1/2 tsp
Turmeric – A pinch
Edible camphor – A pinch
Cardamom – 4-6 (peeled and crushed to a fine powder)
Chopped cashews – 2 tbsp
Raisins – 2tbsp
Dry roast the chana dal till brown and fragrant. Wash and pressure cook the lentils along with 2 1/2 cups of water, 1/2 tsp of ghee and turmeric for 4-5 whistles. Do not cook the lentils till they are mushy. The Bengal gram should be cooked but still hold its shape.
Allow the cooker to cool completely. Mash the dal slightly. Add the jaggery, grated coconut and edible camphor and cook the mixture on low flame for 10 minutes. By the end of 10 minutes, the mixture would have thickened and would have clumped together to form a thick mass. Stir in the powdered cardamom and cook for another minute before taking off the heat.
Heat two tablespoons of ghee in a pan, add the chopped nuts, and fry till they are slightly brown. Add the raisins and fry till they bulge. Take off the heat and add the seasoning to the Hayagreeva.
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Shreya Suraj is an artist from Tamil Nadu