CHANA SUNDAL/GUGGILLU
Sundal/Guggillu is a South Indian style preparation, where in various legumes/lentils
such as Kabuli chana, kala chana, rajma, corn, peanuts, chana dal, moong dal
are used to make this easy protein packed snack. Sundal/Guggillu
is offen offered as prasadam or
offering to the god during Navaratri in
many South Indian homes.
Boiled legumes are stir fried with a simple tempering and tossed in with
generous sprinkling of grated coconut.
This preparation is known as Sundal
in Tamil Nadu and Guggillu in Andhra Pradesh & Telangana.
Here I have used kabuli chana or white chickpeas to make this sundal/guggillu. I also like to use coconut oil for the
tempering but you are free to use oil of your choice.
Preparation Time : 8 hours (soaking time)
Cooking Time :
20 minutes
Serves : 4
Ingredients:
·
1 cup kabuli chana/white chickpeas
·
1/4th cup grated fresh coconut
·
Salt to taste
Tempering/Tadka:
·
1.5 tsp coconut oil/vegetable oil
·
3/4th tsp mustard seeds
·
2-3 dried red chillies broken.
·
A pinch of asefeotida/hing
·
Handful of curry leaves
Method:
Soak
the white chickpeas overnight or for 8 hours.
Drain
the water from chickpeas and add fresh water and pressure cook the chickpeas
for 2 whistles and then put it on simmer/medium flame and cook for 10 more
minutes. Drain the water and set aside
the boiled chickpeas.
Heat
oil in a pan; add mustard seeds and let them splutter.
Now
add asafoetida, dried red chillies & curry leaves and fry for few seconds.
Tip
in the boiled chickpeas, grated coconut & salt. Cook on low flame for 2 – 3 minutes.
Serve
hot as an evening snack.