This sweet dish is prevalent in South India, particularly in Karnataka and Andhra Pradesh. Hayagreeva recipe is a traditional dessert. It originated from Lord Hayagreeva, an incarnation of Lord Vishnu with a horse's head, and it gains importance in terms of culture, as the dish is prepared mainly for religious festivities and special occasions. The recipe of hayagreeva is sweet and delicious. The key ingredients in Hayagreeva are split Bengal gram, jaggery, grated coconut, and a mix of spices like cardamom and nutmeg. The dish originated in chana dal and was used for soft cooking by draining it out and tossing it with melted jaggery. This earthy flavour of the dal will balance and reduce the sweetness of jaggery to produce an utterly rich and satisfying taste. Add to this well-mixed grated coconut to enhance the flavour and texture. It is spiced with cardamom to improve its aroma and give it a good flavour. Some recipes may also be sprinkled with cashews or almonds to give it that extra crunch. Even the hayagreeva can be served warm so flavours may fuse well together, creating this harmonious blend of sweetness, nuttiness, and subtle spice, a comfortable dessert for all ages. Prasad, during worship, is traditionally Hayagreeva; the blessings for abundance and prosperity are offered. The preparations vary in each house. Each family has its variation, but the quintessence of this dish remains the same sweet tribute to devotion and culinary tradition. Let's explore the Hayagreeva recipe.

• 1 cup chana dal
• 1/2 cup coconut
• 1 cup jaggery
• 4 cloves
• 10 cashew
• 2 tsp raisins
• 1/4 tsp cardamom powder

• Start by using 1 cup of chana dal. Rinse it for approximately 2-3 minutes under tap water, gently rubbing your hands to remove impurities. Continue to wash until the water remains clear.
• Rinse the chana dal and soak it with enough water to cover it all together for at least 2 hours, after which it will start to soften so that when it cooks, it will hold its shape by absorbing the flavours.
• Squeeze off excess water from the soaked dal. This would remove extra water content in the dal before cooking.
• Soak chana dal and mix it with 2-3 cups of water in a heavy-bottomed pan. Now, boil it on medium heat. Simmer on low heat after boiling.
• Soak the dal for 30 minutes. Then drain and cook it for about 20-25 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan. It should become soft but not mushy. You want the grains to remain intact for texture.
• Test to check if the dal is cooked by scooping up a small quantity in the spoon and pressing them between your fingers. The dal should mash down easily but still hold its shape.
• Drain off extra water using the strainer once the dal gets ready. Let the dal sit a little while you prepare the jaggery syrup.
• Add 1 cup of grated or powdered jaggery and 1/2 cup of water to the same heavy-bottomed pan.
• Heat it on a medium flame.
• Stir till the jaggery dissolves completely in water.
• Then, in about 5-7 minutes, the jaggery would melt down, and the syrup would thicken up a bit. To check its consistency, you can drop a small amount of syrup into a plate; let it cool for a moment, and it should be sticky but not solid in feel.
• Finally, add the chana dal to the pan after the jaggery syrup is ready.
• Mix well so that the dal is well coated with the syrup.
• Add in 1/2 cup shredded coconut. This optional addition enhances the richness and mellows out flavour profiles. You can use fresh or desiccated coconut, whichever is available.
• Add 1/2 teaspoon cardamom powder for aroma and ¼ teaspoon nutmeg powder if you want that extra taste. These spices balance the sweet jaggery and nutty dal flavours.
• Let it simmer for 5-7 minutes more over low heat. Keep stirring occasionally so everything gets cooked well. You want the flavours to mix well.
• Add 2-3 tablespoons of ghee to the mixture. This would intensify the richness of Hayagreeva and give it a smooth, glossy finish.
• To add richness to the dish, toast a cup of cashews and raisins in a spoonful of ghee until golden brown to sprinkle on top.
• Hayagreeva can be served hot, refrigerated, or chilled. Serve directly by spooning it into bowls when hot. Serve cold. Let it come to room temperature first, then refrigerate for about 2 hours.
• Garnish the Hayagreeva in small bowls with the saut ed nuts and raisins on top. A few pinches of more cardamom powder could be sprinkled over the top for a fragrant touch.
• It is so very good with a cup of South Indian filter coffee or chai, and it becomes an excellent ending to any meal.
• If you have leftovers, store them in a refrigerated airtight container. Hayagreeva can be kept up to a week. Gently reheat before serving, if desired.
• High-quality jaggery and fresh coconut will do justice to the best flavours. Fresh coconut will give a more authentic flavour than dried ones.
• You can blend cooked chana dal lightly before stirring it with the jaggery for better creaminess. Thus, the consistency of a nearly uniform nature can be attained.
• Other nuts such as almonds or pistachios and spices such as cinnamon or saffron can also be added with the different variants of Hayagreeva.
• In the healthier version, the amount of jaggery consumed may be reduced, or else a healthier sugar substitute like coconut sugar can be used; it would alter the taste completely.