Kargalu

Winters in Karnataka is always mild. We have never seen a bone chilling winter! A shawl, a sweater or say a monkey cap is all we needed if we had get out early in the morning to fetch milk or something like that. My mother for instance never even owned a sweater till my father was posted to Northern part of the country where it does get a little colder. But that does not mean we southern Kannadigas don't have specialty winter time snacks! By all means we do.
Right around Sankranti, when the air is still nippy and the first rays of sun warms up your toes like a cup of hot filter coffee would, we make this deliciously crazy snack ...'Kargalu'. Its literal meaning is Kari + Kalu - Deep fry + beans. We love it and god has endowed us the potential to demolish bowls after bowls of Kargalu. My grand mother always used to make it. She does not any more. It is too taxing on her aging body. But MIL still makes it. And I am as happy as a lark.

We will need,

Avarekalu / Pappadi lilva/ Indian beans  - 1.5 cup
Roasted Peanuts   -hulled and split           1/2 -3/4 cup
Channa Dal                                              1/2 c
Dry red chillies  (Byadagi)                         2-3  
Curry leaves                                              a handful
Koshar Salt to taste
Chilly powder  to taste (optional)
Fresh ground black pepper to taste
Peanut Oil to deep fry

Method:

• Soak the avarekalu in cold water over night or for at least 4-6 hours. Drain and squeeze the beans out of the skin. Spread it out on a cookie sheet and air dry for about an hour or so. 
• Heat oil in a Kadai. Once the oil is hot and has ripples in it, lower a handful of beans into the hot oil using a slotted spoon. 
• Fry till the blisters appears on the beans and it turns golden in colour. Remove and drain on paper towels. Stir in a pinch of salt while it is still hot, that way the salt sticks to the beans. Repeat till all the beans are used up.
• Now heat a tbsp of oil in another Wok. Once hot throw in the red chillies and curry leaves. Once they stop sizzling throw in the Channa dal. Stir till the channa dal is fragrant and changes colour to a shade of golden yellow. Turn of the heat.
• While the  wok is still hot,  throw in the peanuts, fried beans and toss it well. Add salt, chilly powder and ground pepper to taste and toss. Allow it to cool and store it in an air tight jar. It stores very well for a few weeks. But that is if you are not me :)

Goes out to Treat to eyes series 2 hosted by Rumana @ spice Ur Senses