The emphasis on bean and legume-based proteins is heavy in old cuisines like Indian and Mediterranean. In this, the place for chickpeas is even more predominant. The black, the green or white, chickpea seems to provide that protein satisfaction to the meal otherwise rich in grains and vegetables. Use it soaked, sprouted, ground to paste, powdered, boiled or baked, we always make room for a bit of chickpea on our fork each time. This just brings us to the point that it is no wonder chole masala is the most searched Indian recipe ever.
When it comes to recipes as with chickpea, Indian household have plenty for you. Very often we rely on a stirfry with chickpea for a quick salad or side to our meals. This also doubles up as out go-to snack with a cup of chai. Now, that leads us to today’s recipe -gugillu, cooked chickpea with tempered spices, curry leaves and fragrant coriander leaves.
Gugillu or sundal
Gugillu and sundal are very similar recipes. I love to call my kondakadali sundal as guggillu as that us how I learnt it. The recipe comes from a former neighbour in Bangalore, who religiously made this recipe for every festival. Ever since I always call it guggillu. Secretly, I think it gives a bit fancier name when I say gugillu than say usual sundal. To be honest I make this a tad bit spicier than the other sundals and with a touch of lemon.
Making it fancier
I love serving this recipe for a quick get together with friends as a filling for the lettuce cups. It kind of add to the fun element.
Make it ahead
This chickpea stirfry stays well in the fridge for a week. So that us one great Saturday-Sunday meal prep to do without a huge effort.
More chickpea recipes
With besan/ chickpea flour here are some yummies
Chickpea surely is a very versatile ingredient and finds it way easily into many vegan vegetarian recipes. It is the protein content that attracts us all to it. So savour it and let us know how you use chickpeas. For this recipe scroll down and also le save us a comment on how you like this recipe.
Stay safe and get enough protein for the day.
Guggillu - chickpea sundal
to cook the chickpeas
- 1 cup chickpea
- 4 cups drinking water
- 1/4 tsp turmeric powder
- salt to taste
for the tempered spices
- 1 tsp coconut oil
- 1 tsp mustard seeds
- 1 tsp Urad Dal
- 1-2 medium red chilli
- 1-2 medium green chilli slit
- 1/2 tsp fresh ginger root grated
- 10-12 curry leaves
- 2-3 tbsp coconut sliced thin
- 1-2 tbsp almonds silvered
- 1 tbsp coriander leaves chopped small
- 3 tbsp Lemon juice
- Wash and soak the chickpeas for 6 hours
- Pressure cook the soaked chickpeas with salt and turmeric for 4-6 whistles
- Allow the pressure to release naturally and then drain the excess liquid from the cooked chickpea.
- If starting with canned chickpea start here with the drained chickpeas.
- Meanwhile, in a pan add the oil and bring it to medium heat.
- Add the mustard seeds and urad dal, when the mustard seeds splutter add the green chilli, ginger, curry leaves, red chillies.
- Let it roast welland add the coconut slices and silvered almonds and let them roast in the pan as well.
- Now add the cooked chickpeas.
- Add the lemon juice and coriander leaves and stir fry for a couple of minutes
- Remove to a serving bowl and serve hot.