Hayagriva

Hayagriva.

Hayagriva in sweet Kannada recipe made with chana dal, which is named after a Hindu diety. CHana dal is boiled till its just cooked and transparent. Then it is cooked in jaggery and dry coconut mixture till done. Garnished with cashews and raisins, hayagreeva is a quick and tasty dessert.
Makes: around 2 Cups of Hayagriva.

Ingredients:

Chana Dal 1 Cup
Jaggery 1 Cup
Grated Dry Coconut / Copra 2 tbsps
Green Cardamom 2
Cashews 10
Raisins 12
Salt a tiny Pinch
Ghee 1 tbsp

Method of preparation:

Bruise the green cardamom and crush the seeds into fine powder.
Wash chana dal with fresh water and pressure cook in 2 cups of water for 2 whistles.
Alternatively, cook the chana dal in 2 1/2 cups of water for around 15 – 20 minutes until chana dal is just cooked and looks transparent.
Strain the chana dal and reserve the liquid.

Heat ghee in a pan, add cashews and raisins.
When cashews turn light golden brown, remove both from the heat.
Add jaggery to the same pan having remaining oil, then add reserved liquid.
Cook till jaggery melts a bit, stir in cardamom powder, dry coconut, cooked chana dal and salt.
Cook till jaggery completely melts and chana dal absorbs all the flavors.
Stir in cashews and raisins and serve hayagriva hot or cold.
Notes: Add more ghee with chana dal if preferred.

Suggestions: If the chana dal is not cooked properly, put it back on heat and boil till it is just cooked.
Variations: You can also soak the chana dal before cooking. Jaggery can be grated and added along with chana dal.
Other Names: Hayagriva, Hayagreeva.

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Stuffed Green Chiles

Senagapappu koorina Mirapakayalu.

This is a simple version of stuffed green chiles. Chana dal is soaked in water for sometime and ground into coarse paste along with other spices. Mild green chiles are stuffed with ground chana dal mixture and fried in little oil till golden brown in color. Stuffed green chiles is served with steamed rice and dollop of ghee.
Makes: 5 – 7 Pieces of Stuffed Green Chiles.

Ingredients:

Mild Long Green Chiles 5 – 7
Chana dal 3/4 Cup
Cumin Seeds 1/2 tsp
Ginger 1 inch Piece
Green Chiles 2
Red Chili Powder 1/4 tsp
Tamarind Pulp 1/4 tsp
Cilantro few Sprigs
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash the long green chiles with fresh water and pat them dry.
Make a slit in the stomach of each green chile making sure the ends are intact.

Soak chana dal in water for 4 – 5 hours and strain to retain the chana dal.
Clean and finely chop the cilantro.
Wash and mince the ginger.
Remove stems, wash and roughly chop green chiles.
Grind green chiles and ginger into coarse paste using spice blender.

Grind soaked chana dal with cumin seeds into thick and somewhat coarse paste adding minimum amount of water if necessary.
For stuffing, mix together ground chana dal mixture, green chile ginger paste, red chili powder, tamarind pulp, cilantro and salt.

Stuff each green chile with enough chana dal stuffing and keep aside.

Heat oil in a pan, carefully arrange the stuffed green chiles and mix in any leftover stuffing.
Fry the green chiles until they turn light golden brown.
Turn the stuffed green chiles on other side and cook on this side till it turns golden brown in color.
Remove stuffed green chiles onto a plate and serve with steamed rice and dollop of ghee.
Notes: Make sure to choose the milder variety of green chiles.

Suggestions: If the stuffing is not cooked properly, put them back into the pan and cook covered on low flame till done. If the green chiles are spicy then avoid using green chile paste and red chili powder.
Variations: You can also vary the dal and spices to your preference.
Other Names: Stuffed Green Chiles, Senagapappu koorina Mirapakayalu, Bharwan Mirchi.

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