Navratri Special ~ Guggillu – Tempered Chickpeas


Guggillu aka Sundal is nothing but tempering chickpeas (kabuli chana or garbanzo beans). This recipe with chickpeas is made as an offering to Durga Ma as a Navratri special item.

Boiled chickpeas are lightly browned in a pan, but what makes it special is the toasted spices like mustard seeds and asafoetida combined with fresh curry leaves, plus a sprinkling of fresh grated coconut.

recipe-with-chickpeas-sundal
Giggullu ~ Tempered Chickpeas

Guggillu – Sundal Recipe

Prep: 25-30 mts

Serves: 4 persons

Cuisine: Andhra

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Ingredients:

1 cup white chickpeas/kabuli channa/senagalu, washed and soaked for 6-7 hrs

pinch of baking soda

salt to taste

Tempering/Tadka/Poppu:

1 1/2 tsps oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp split gram dal/minappapu/urad dal (optional)

1/4 tsp asafoetida/inguva/hing

1-2 chopped green chillis

1 sprig fresh curry leaves

1-2 tbsps grated fresh coconut (optional)

1 Pressure cook chick peas along with 3 cups of water, salt and baking soda till soft. The chickpeas should not get mushy.
2 Drizzle oil in a pan heat the oil for half a minute on medium flame. Add mustard seeds and let them pop, add the cumin and urad dal and as the dal turns lightly red, add the asafoetida, chopped green chillis and curry leaves. Saute for 10 secs. Add the cooked chick peas and Mix. Adjust salt and turn off heat.

chickpeas-recipe-navratri-special
Sundal ~ Navratri Special

Navratri Special ~ Guggillu – Tempered Chickpeas

  Prepare time:
 Cook:
 Serves: 4

 Main Ingredients:

  •  chickpeas

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Guggillu aka Sundal is nothing but tempering chickpeas (kabuli chana or garbanzo beans). This recipe with chickpeas is made as an offering to Durga Ma as a Navratri special item.

26 thoughts on “Navratri Special ~ Guggillu – Tempered Chickpeas

  1. Thanks Sailaja for the update. I generally soak them overnight while preparing chole masala. But for preparing the prasadam for an evening during Ganesh festive season, I soaked them may be for 5 hours and so I had to boil chana twice. So when I read your recipe, I was searching for the optimum time required to soak the chana. Writing such very basic things will help novice cooks like me ๐Ÿ™‚

  2. Thanks Sailaja for the update. I generally soak them overnight while preparing chole masala. But for preparing the prasadam for an evening during Ganesh festive season, I soaked them may be for 5 hours and so I had to boil chana twice. So when I read your recipe, I was searching for the optimum time required to soak the chana. Writing such very basic things will help novice cooks like me ๐Ÿ™‚

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