This is a protein rich, easy to make, delicious sweet dish of Karnataka. Needs no pre-planning since the ingredients are mostly readily available in our kitchens. Usually made during festivals, but it is quite rare. Never to be found in restaurants!
There is an interesting mythological story behind this dish. The name Hayagriva comes after the God Hayagriva, a horse headed avatar of God Vishnu. Haya-greeva, (horse-neck) also known as Haya-vadana (horse-face) is worshiped as a God of knowledge and wisdom. The story goes that the Saint-composer Sri Vadirajaru used to offer this sweet daily to Vishnu by keeping it on his head and Vishnu used to come in the form of a beautiful white horse and consumed the offering !
Ingredients:
Bengal gram dal 1 cup
Water 2-3cups
Jaggery 3/4 to 1 cup (Powdered)
Ghee 1-2 teaspoons
Cashew nut pieces 1 table spoon
Raisins 1 table spoon
Almond pieces 1 table spoon
Dry coconut pieces 1 table spoon (optional)
Poppy seeds 1 teaspoon
Cardamom 4-5 (powdered)
Procedure:
Take dal and 2 cups of water in a pressure cooker/pressure pan and cook till dal is very soft. It will be good if the dal retains its shape and so take care that the dal is not overcooked. Now add jaggery, and a little more water and bring the mixture to boil. Boil for about 4-5 minutes and turn off the stove when the mixture is still liquidy. Because on cooling it becomes thick. Now add add ghee and cardamom and mix well.
Fry cashew, almond and coconut pieces and raisins in ghee. Dry roast poppy seeds. Garnish the dish with these.
Tastes better after 4-5 hours. You can warm and serve. This quantity
serves about 4. Can be served along with the main menu or had just as a sweet dish anytime.
