Wash and pressure cook the channa dal with 2 cups of water on medium heat (4 to 5 whistles).
Once the dal is cooked, strain the water and mash the dal using a spoon. It is crucial that the dal is cooked very well.
Dry roast the poppy seeds and keep it aside.
Fry the raisins, almonds, and cashews separately using a little bit of ghee, and keep it aside.
Clean the jaggery by boiling it with 2 to 3 TBSP of water and straining it with a clean cloth. If the jaggery is clean you can skip this step.
Transfer the clean jaggery to the same pan. Let it boil on medium heat.
Add shredded coconut, a tablespoon of ghee, and add the mashed dal.
Let it boil for 5 minutes, then add the remaining ghee and allow it to boil for few more minutes.
Remember to mix in between to avoid burning.
Finally, add roasted poppy seeds and mix well. When the hayagreeva reaches a moderately thick consistency (it should not be too thick) turn off the heat and add cardamom powder, fried nuts and raisins.
Now the Hayagreeva is ready to eat.
Hot hayagriva with a little bit of ghee on top is just super