Hurigaalu (roasted pulses and seeds) like peas, mung dal(hesaru bele), chana dal(kadale bele), chick peas, mung beans, avre kaalu(hyacinth beans) etc. are signature snacks of a typical Bangalore-Mysore (South Karnataka) bakery or condiment store. A special mention must go to ‘Subbamma Stores’ an old and famous condiment store in Bangalore, they make the most amazing crisp and traditional snacks (kurukulu tindi). Their hurigaalu is one of the best one can get. I have always wanted to make hurigaalu at home and mung dal particularly is my favourite as they are small, crisp and the masala coats really well. There are 3 cooking techniques involved in making this, soaking, blanching, roasting. Follow the times correctly for each process.
- 1 Cup mung dal/green gram/hesru bele
- Sea Salt or regular table salt to taste
- ½ Tsp red chilli powder/lal mirch powder
- ½ Tbsp oil
- Wash mung dal twice in water
- Soak in water for 2 to 2½ hours ONLY
- Drain water, keep aside for 10 mins
- In a vessel, bring water to heat, add mung dal immediately, lightly heat up water till mung dal froths up - takes 3-4 mins
- Again drain this water, keep for 5-10 mins
- Spread mung dal on paper towels to remove excess water
- Line a big roasting tray with parchment paper, spread mung dal in one single layer
- Pre-heat oven to 170 deg. Roast mung dal for 20-21 mins, mix in between, remove from oven
- Sprinkle sea salt, add ½ Tsp red chilli powder, add ½ Tbsp oil
- Mix well, let it cool
- Store in air tight container and savour them with a hot cup of South Indian coffee
Do NOT completely cook the mung dal. You cannot roast mashed up dal. Keep an eye always!
Slow roasting the dal ensures it crisps up really well
Drying up the dal is very important or they will not crisp up evenly
Sprinkle any kind of masala on top or serve just salted
Stepwise:
Wash mung dal twice in water
Soak in water for 2 to 2 1/2 hours ONLY
Drain water, keep aside for 10 mins
In a vessel, bring water to heat, add mung dal immediately, lightly heat up water till mung dal froths up - takes 3-4 mins
Again drain this water, keep for 5-10 mins
Spread mung dal on paper towels to remove excess water
Line a big roasting tray with parchment paper, spread mung dal in one single layer
Pre-heat oven to 170 deg. Roast mung dal for 20-21 mins, mix in between, remove from oven
Sprinkle sea salt, add 1/2 Tsp red chilli powder, add 1/2 Tbsp oil
Mix well and let it cool
Store in air tight container and savour them with a hot cup of South Indian coffee
