3/4 cup Bengal Gram seeds / Kadle bele / Chana dal
1 cup Jaggary
1 - 2 tsp Cashew nuts
1 tsp Raisins
2 Cloves / Lavanga
3 - 4 tsp grated Dry Coconut / Kobbari Thuri
1 Cardamom / Elakki / Elachi
Pinch of Salt (Optional)
2 tsp Ghee
Wash bengal gram seeds in water for 2-3 times and pressure cook by adding sufficient amount(Around 1.5 cup) of water.(5-6whistles in cooker) Once the pressure goes off, drain the extra water content and keep it aside.
Put 1 tsp ghee in a thick bottomed vessel and fry cashew nuts, raisins, cloves, grated coconut one by one for about 1-2 mins in medium flame and keep them aside. Remove the outer cover of cardamom and mash the seeds and keep it aside.
Put 1 cup of jaggary and little amount of water(Less than 1/4 cup) and bring it to boil. Once jaggary is dissolved in water add cooked bengal gram seeds, pinch of salt and mix well. Cook this mixture for about 4-5 mins in medium flame by covering a lid. Keep stirring the mixture once in 40-50 seconds.
Add all the fried ingredients and mashed cardamom and mix well. Add 1 tsp ghee and mix well. Keep the Hayagreeva in low flame for about 2-3 mins.