Its Madhwa Navami on the 15th of this month, which is the birthday of our Acharya Madhwa. One of the most common sweets made that day in Madhwa households is the ‘Hayagreeva’.
The major ingredient of this dish is Channa Daal. Avery interesting fact about Channa Daal is that it is great for diabetics. It has been shown to be one of the foods having a very low glycemic index, ie, it does not increase blood sugar levels. There are a lot of articles on the internet which talk about this, for all interested.
1. Channa Daal- 1 Cup
2. Jaggery powder- 1 to 1 1/4 cup( depending on the sweetness of the jaggery)
3. Cloves- 4, just crushed once with a pestle
4. Khus Khus- 1 Tbspn
5. Raisins- a fist full
6. Cashewnuts- 10 to 15, halved
7. Cardamom Powder- powdered from 4 pods
8. Dry/Dessicated coconut- 2 Tbspns
9. Ghee- 1/2 cup
Cook the Channa daal with the cloves and just a spoon of ghee. The daal should be cooked such that it mushes up when squeezed between the fingers. In the meanwhile, just warm the khus khus and dry coconut in a kadai. Put them in a grinder and just run it once. Keep the powder aside. Fry the raisins and cashews in ghee and keep them ready.
Take a thick bottomed pan, and add just a tablespoon of water. Dissolve the jaggery in the water. Once the jaggery starts boiling, add the channa daal. Add the Khus khus and coconut powder, cardamom powder, the cashews and raisins, and then the remaining ghee. Serve hot.
Thanks to Rashmi for trying the recipe and letting me know how it turned out. I would like to make a suggestion here- Its okay to add a just a very little of the water in which the daal has cooked to the jaggery, with the daal. Channa Daal absorbs too much water (anyone who has made Majjige Huli/Paladya, would have noticed how thick it gets when it is heated). Too much water can make the Hayagreeva very runny, whereas the right consistancy should be like halwa.