Hayagreeva

 A very special dish and very close to my heart. This dish is offered to the deity of Sode Vadiraja mutt everyday...
The feeling that you experience when you relish it just cannot be explained.. try it during this festive season..

Ingredients:

Channa dal - 1 cup

Jaggery - 1.5 cup

Dry dessicated coconut - 1/2 cup

Khus khus (gasgase) - 2 tbsp

Cashew, dry grapes and Almonds - 1/2 cup

Ghee - 3 to 4 tbsp

Cardamom powder - 1/4 tsp

Method:

Wash the Channa dal and pressure cook it for 4 to 5 whistles in a pressure cooker with little water.

Once cooked, strain the water and slightly mash the dal.. the cooked water can be used in making rasam or sambar.

Now heat a pan and dry roast khus khus in medium flame till it splutters. Remove it in a plate. Now add two tbsp ghee to the pan and roast all the nuts till they are golden in colour. 

Keep them aside 

Now take the jaggery with little water and heat it. Once the jaggery melts and starts forming syrup, add dessicated coconut to it.

Now add mashed Channa dal and mix well. Also add the khus khus and nuts to it. Cook on low flame for another 5 mins till everything come together and thickens. Now add the cardamon powder and rest of the ghee and mix well and switch off the flame.. 

Serve it with all the other festival delicacies..

Enjoy cooking!!!