‘Hurigaalu’ is a traditional, healthy snack from Karnataka. It is a mixture of beans, that are coated with spices and dry roasted to make them crispy. The process may seem to be tedious, but it can be simplified with the use if using a microwave. Because the process of making Hurigaalu was tedious, it was made specially for special occasions like marriages, upanayanams and for pregnant women, who craved special food.
Just to tell you all how popular this snack is, there is a store in Gandhi Bazaar Bangalore which is extremely famous because of it. Ask anyone from Bangalore South if they know of the ‘Hurigaal Subbamma’ store in Bangalore, and you will know.
Just peanuts coated with the masala paste( given below), can also be made. It takes less time and tastes great.
This recipe is dedicated to my Dad, who just loves hurigaalu and peanuts!
1. Whole Channa( either Kabul or black)- 1/2 cup
2. Peanuts- 1/2 cup
3. Black eyed beans- 1/2 cup
4. Green gram- 1/2 cup
5. Red beans( Adzuki beans)- 1/2 cup
6. Moth beans( Matki)- 1/2 cup
7. Roasted Gram( Hurigadale)- 1/2 cup
8. Dry coconut- 1/2 coconut, cut into 1/4 inch cubes
9. Baking soda- For soaking all the beans
For the Masala coating- (Mix small batches)
1. Red Chilli powder- Depending on how hot it is, use accordingly- 2 TBsp, approximately
2. Asafetida- 1/8 tsp
3. Turmeric Powder-1/4 Tsp
4. Salt to taste
5. Fenugreek powder- 1/2 Tsp
Soak all the beans separately in water with a 1/4 tsp of soda, overnight. In the morning, drain off all the water and dry the beans on a thin cloth for about 2 hours, to completely dry water from their surface.
The next step is to make the masala that coats the beans. This is one of those recipes for which it is difficult to give accurate measurements, as all chili powders are not made equal.
This process has to be done in small batches. In a wide container mix all the masala ingredients, add a tiny amount of water and make a thick paste. Add one type of the beans, mix well to coat everything completely. Check for salt and spice if necessary. If it is too spicy, add more water and mix more beans. Spread on a wide microwaveable plate and keep in the microwave for about 3 minutes. Keep this plate aside.
Repeat the process for all the remaining beans, except the roasted gram and coconut. Each type of bean takes different amounts of time to completely lose all moisture and dry up. Now come back to the first plate and keep it in the microwave for another 3 minutes. Repeat with all the remaining plates.
For each plate it should not take more than 8-10 minutes to dry the mixture. Too much heating can burn the beans, especially peanuts, so this has to be done carefully with monitoring. The beans tend to stick together because of the moisture, so when they cool, they can be broken to separate them.
Now take all the beans, Fried gram and coconut on a tray and keep them in an oven at 200 Degrees for about an hour, or till they are completely dry and crisp. In olden days, this mixture was dried in the sun for several days.
Mix everything well and store in an airtight container. This will store well for upto a year, if you can resist finishing it off.
If you prefer not to use the microwave, the beans can be roasted on a medium heat in a pan, after coating with masala. This process takes a bit longer, and need A LOT of patience.
The masala used for coating the beans can also be made using Green chilly paste, with the rest of the ingredients.