Hayagreeva Recipe

Time and servings

Prep time	10 min
Cook time	30 min
Total time	40 min
Serves	6 servings

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Ingredients

• 1 cup chana dal
• 3 cup water
• 1 cup jaggery / gud / bella
• 4 cloves
• 2 tbsp ghee / clarified butter
• 10 cashew / kaju (halves)
• 2 tsp raisins / kishmish
• ¼ tsp cardamom powder
• ½ cup coconut (grated)

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Instructions

1. firstly, in a cooker pressure cook 1 cup chana dal with 3 cup of water for 5 whistles.
2. drain off the water from chana dal. you can use the leftover water to prepare rasam.
3. take the cooked chana dal into large kadai.
4. also add 1 cup jaggery, 4 cloves and begin to mix.
5. mix until jaggery melts, keeping the flame on medium.
6. continue to mix, until the jaggery melts and starts to thicken.
7. further in a pan heat 2 tbsp ghee and roast 10 cashew, 2 tsp raisins.
8. roast to a golden brown and pour it over chana dal - jaggery mixture.
9. mix well, until the mixture turns silky smooth without mashing chana dal.
10. now add ¼ tsp cardamom powder and ½ cup coconut. mix well.
11. finally, serve hayagreeva maddi hot / warm or chilled.

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Step-by-step

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Video

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Notes

• firstly, drain off the water from cooked chana dal, else it will take a long time to cook maddi.
• also, you can replace jaggery with sugar.
• additionally, maddi served in udupi will usually have few whole chana dal, however, you can mash them if you do not prefer.
• finally, chana dal halwa / hayagreeva maddi recipe stays good for 3-4 days when refrigerated.