Happy Deepavali to all of you celebrating the festival of lights! Wishing you all hope, love and joy forever.
This weekend being Deepavali, I am carried back to my Mysuru Deepavali memories where every year nammamma and anna would place tiny home made lamps all around the compound wall and in the portico and go around lighting one by one. Neither of them cared for the fire crackers but the lamps and lights was an integral part of Deepavali celebration at home as was the traditional oil bath and the yummy food. We did the lamp lighting here this year as well though food part was mostly kept very simple.
|Plumped up kadle kaalu after overnight soaking|
|Plumped up Alasande kaalu after overnight soaking|
|Plumped up matki after overnight soaking|
|Plumped up hurli kaalu after overnight soaking|
Happy Halloween everyone, Have a safe and spooky tricking and treating!!
1 cup whole moong/mung bean/hesaru kaalu
3/4 cup whole black chickpeas (this is not garbanzo, see the picture)/kadle kaalu
1/2 cup black eyed peas/alasande kaalu
1/3 cup moth beans/matki
1/2 cup horse gram/hurli kaalu
1/2 cup raw peanuts
1/2 cup roasted gram/kadle
1 cup chopped dry coconut/kobbari
For the spice paste:
1 Tbsp red chili powder (adjust to your taste buds)
1/2 Tsp asafoetida
1 Tsp salt
1/8 Tsp turmeric powder
1.5 Tbsp lemon/lime juice
Needed kitchen gadget: A heavy gauge, thick bottom kadai/skillet. A damp kitchen towel or paper napkin.
How do you make Hurgalu?
Preparation (previous evening):
- Take each of the beans (1-5 in the list above)in a separate bowl.
- Pick any dirt/small stones from the beans.
- Wash the beans in 2 changes of water, soak overnight in double the quantity of water.
Making of Hurgalu:
- Next morning, drain water from each bowl using a sieve.
- Spread a thin, clean cotton cloth in your kitchen or any other area of the house indoors that is dry and shaded.
- Spread the washed bean on the cloth, still keeping each variety of bean separate from the other.
- Let it dry and lose the dampness (about 4.5-5hrs), but not dry completely.
- Heat a really thick bottom kadai/skillet on medium heat, reduce the heat to low and add raw peanuts.
- Roast them until they get brown spots on the skin and give out a nice roasted aroma. Take them onto a plate, let cool and remove the outer skin. Keep aside until ready to use.
- In the same kadai, warm the roasted gram for a minute and take it out to a plate.
- Next, warm the chopped dry coconut pieces for a couple of minutes until it turns a very light brown, keep aside.
- Add horse gram, stirring frequently, roast until the kaalu shrinks back to almost the original dehydrated size and starts to pop.
- Taste test a couple to make sure they are crispy and light. Take it off the kadai and pour into a wide mixing bowl.
- Repeat the process for the remaining 4 types of beans and as they get done, add them to the same mixing bowl.
- Here is a cheat sheet for the roasting times for the quantity mentioned above and on low heat. It may vary slightly depending the heat and the kadai gauge.
- Hurlikaalu - 15 mins
- Kadle kaalu - 25 mins
- Alasande kaalu - 25 mins
- Matki - 10 mins
- Hesaru kaalu - 15 mins
- In a small bowl, add all the ingredients for the spice paste and mix well, the paste needs to have a dropping consistency. Add a spoon of water if needed to get the consistency.
- Once the roasted kaalus cool down slighly (give about 15mins wait time from the last batch of kaalu), add the spice paste to the bowl and using your hands toss them well to coat the spice onto all the beans. Use gloves if you want to avoid the heat of the red chili powder.
- Once all the beans are well coated, return them to the kadai on low heat, stirring frequently roast for another 12-15 mins until the moisture from the spice paste is lost. Add peanuts, kadle and coconut pieces prepared earlier, mix well with the beans and roast for another 2 minutes.
- Switch off, transfer to a wide bowl, let it cool down completely before storing in dry, air tight containers.
- Hurgaalu stays good for a couple months (use good quality coconut) and can be enjoyed as a high protein trail mix any time. The perfect company for this snack is a good book :-)
- There is no hard and fast rule for the amounts of the different beans in this recipe. Nammamma struck a perfect balance of bigger Vs smaller beans in the mix and I follow the same proportions. You can up or down any variety (even add a favorite bean or skip) based on your preference.
- Soaking the kaalu overnight is one of the crucial steps to get a really crispy hurgalu.
- The mung beans are notorious for what are called 'kallagaalu' or really small sized beans that refuse soften even after an overnight soak in water. Pick the ones that are at the top of water and leave the hard ones at the bottom, do not use them in the hurgaalu unless you want to spoil the experience with rock hard beans popping in the middle of a blissful munch. You can leave these hard ones soaked in water for another day till they soften and use it in cooking or eat them raw as salads.
- Drain all the water from the soaked kaalu and let it dry in a cool, shaded place indoors. At the end of the 4.5-5hr period, kaalu should feel moist but not wet.
- As soon as you add the kaalu to the kadai/skillet, keep stirring it as they will stick to the bottom because of the moisture. If you are not paying attention at this stage, the kaalus will get cooked and not roasted :-)
- Each set of kaalu is to be fried until it reverts back to its original pre-hydrated size.
- After every batch, remember to wipe the kadai with a damp cloth or paper towel to remove any remnants from the previous batch sticking to the surface of the kadai.
- When you return the beans for the second roast after mixing with the spice paste, make sure to open the kitchen windows and switch on the exhaust, because when the spice paste hits the hot kadai, it can start off a coughing fit.