Preparation time: 10 hours
Cooking time: 1 hour
Serves: 1 cup

Ingredients: (measuring cup used = 240ml)

1. 1/4 cup peanuts or ground nuts or kadlekai or shenga
2. 1/4 cup fried gram or roasted gram or hurigadale
3. 1/2 cup finely chopped dessicated coconut or kobbari
4. 1/4 cup green gram or mung beans or hesaru kalu
5. 1/4 cup black chickpea or kadlekalu
6. 1/4 cup black eyed bean or alasande kalu
7. 1/4 cup cowpea or moth beans or matki kalu
8. 1/8 cup horse gram or huruli kalu

Ingredients for spice paste:

1. 2 tsp red chili powder (adjust as per your spice level)
2. 3 tsp lemon juice (adjust as per your taste)
3. A big pinch of turmeric powder
4. 1/2 tsp hing or asafoetida
5. 1 tsp salt (or as per your taste)

Instructions for making hurigaalu or hurgaalu:

1. Rinse and soak all the lentils or legumes like green gram, black chickpea, black eyed beans, moth beans and horse gram for 7 - 8 hours. I soaked it overnight.
2. Once they are soaked, drain the water completely and spread it on a cotton cloth for 2 hours. The lentils or legumes should be moist but not wet.
3. Finely chop dessicated coconut and fry until crisp using a thick bottomed pan. Set it aside.
4. Next dry roast fried gram or roasted gram for 2 - 3 minutes and set it aside.
5. Next in the same pan dry roast peanuts or groundnuts until light brown here and there. They will also become crisp and starts crackling. Set it aside. You need to deskin the fried peanuts. But I didn't do. Also please note the quantity is more in the image, but I used only 1/4 cup.
6. Now you need to dry roast soaked lentils or legumes one by one under medium flame. When the size is reduced to original, starts to pop and becomes light, it is done. You can also taste few and decide. Bengal gram and long beans gram takes around 20 minutes. Other lentils will take around 12 - 15 minutes. The time may vary depending on the flame and quantity.
7. Now in a bowl take red chili powder, salt, asafoetida and lemon juice. Add 1 - 2 tbsp of water and prepare a thick spice paste.
8. Now wait until fried grams or lentils are cool. And then mix the spice paste using hands. Try to use gloves or wash the hands after mixing.
9. Now keep it again on the stove top and switch on the stove. Fry until dry under medium flame.
10. Switch off the stove and at the end add in fried peanuts, fried gram and dessicated coconut pieces. Once it is cool, store it in an airtight container.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.