To begin making the Hayagreeva, soak the bengal gram dal for half an hour. Once soaked pressure cook the dal in 1 cup of water until cooked through and soft. 

In the next step we will prepare the jaggery syrup. 

In a deep sauce pan, boil 2 cups of water along with jaggery, poppy seeds and the grated dry coconut. Keep stirring and boiling until the jaggery is dissolved completely and it gets syrupy consistency. Not one string consistency but just syrupy.

Add the cooked bengal gram dal into this syrup, cover it and cook it until the lentils soak up all the syrup and thickens. Make sure you do not mash the lentils too much, we want it to be grainy.

Finally, add cardamom powder to the Hayagreeva and give it a good stir. Garnish it with some grated dry coconut and toasted poppy seeds.

Serve Hayagreeva hot as a delicious dessert during festive occasions like Diwali, Navratri et al along with Angoori Rasmalai.