Hurigaalu (Roasted Snack)


Hurigaalu is a roasted snack from the state of Karnataka. It is widely available at retail outlets all over the state – but isn’t homemade the best? It is a crunchy and delicious snack, packed with proteins. Though it takes a significant amount of prep time, the effort is well worth it. And, since it will keep for more than 2 months, large quantities can be made and stored – to be consumed whenever the mood for a crunchy snack is upon you. I used only organic ingredients and customised the the chilli to suit my own taste – as indeed you can do too!

1 1/2 cups each of mung beans (sabut moong dal, pachai payaru), black-eyed peas (lobia, karamani), brown chickpea (kala chana, mookku kadalai) and groundnut (moongphalee, verkadalai)
2 tbsp Bengal gram (chana dal, kadalai parupu), roasted (better if you can get the roasted Bengal gram – a slightly different variety)
1/4 cup coconut slivers
Two pinches of asafoetida (hing, perunkayam)
1 tsp red chilli powder (I used 2 tsp as I like my snacks hot – but you can adjust to suit your taste)
1 tsp whole wheat flour
Salt to taste
Clean mung beans, black-eyed peas, brown chickpea and groundnut in running water
Soak each one separately in about 1/2 cup water for 7-8 hours or overnight
When ready, strain each lentil/pulse and spread on a towel for a couple of hours, to dry thoroughly (see pic below)

Drying The Ingredients

Meanwhile, add a tsp of water to the asafoetida
Set aside
Heat a heavy-bottomed wok and roast the mung beans, on low flame, till they begin to split
Transfer to a plate and set aside
Add a tsp of water to the wok and clean it with a towel after each pulse/lentil has been roasted
Similarly, roast each of the other pulses/lentils separately till they become a golden colour
After each pulse/lentil is done, add it to the same plate in which the mung beans had been transferred
Roast the Bengal gram and set it aside on a separate plate
Roast the coconut pieces till they become hot
Add it to the plate with the Bengal gram
Set aside
Add chilli powder, salt and the whole wheat to the asafoetida
Mix well to get a thick paste
Add the paste to the roasted pulses/lentils and mix well so that the entire contents is coated well
Set aside for about 15 minutes so that the spices are absorbed by the pulses/lentils
Heat a wok on low flame and add the pulses/lentils about 3-4 minutes
Add the roasted Bengal gram and coconut slivers
Switch the flame off and let it cool
Store in an air-tight container
Enjoy as a snack when the mood takes you!

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