Kala Chana Guggillu - Navarathri Sundal Recipes- Black Chickpeas Sundal

Kala Chana are commonly known as chickpea, garbanzo bean, ceci bean, chana, senagalu and Bengal gram. This Tempered black  Chickpeas is  made during most of the  festival Occasions.It is an Indian festival recipe. It prepared during Ganesh chaturthi, and during Navarathri Occasions.In most of the temples, it is  also offered  as prasadam. Chana is a powerhouse of nutrients, rich in proteins, dietary fiber and complex carbohydrates with a bevy of vitamins and minerals.

Ingredients

Black chick peas -  1/2 cup.

coconut - 2 tbsp. (grated)

salt - as required.

To temper

mustard seeds - 1/2 tsp.

urad dal - 1/2 tsp.

curry leaves - 5.

red chillies - 3 (broken into pieces)
hing - generous pinch.

Preparation

Soak the kala chanadal overnight or  7 - 8 hrs.

cook  chana dal till it is soft nearly 5 to 6 whistles in a pressure cooker.

Method

• Heat the oil, add mustard seeds, when it splutters add urad dal, curry leaves and red chillies,hing.

• When dal turns golden brown colour , add cooked kala  chana dal ,saute for few minutes till moisture in it  evaporates,  then add  grated coconut, and salt. Mix  everything well. Then remove it from the flame.

• Now kala chana gugillu(sundal) is ready.