Guggillu – chickpea sundal
gluten-free, grain-free, low oil, protein-rich stirfry.
Servings Prep Time
4people 10minutes
Cook Time Passive Time
30minutes 6hours
Servings Prep Time
4people 10minutes
Cook Time Passive Time
30minutes 6hours
Ingredients
to cook the chickpeas
for the tempered spices
garnishing
Instructions
  1. Wash and soak the chickpeas for 6 hours
  2. Pressure cook the soaked chickpeas with salt and turmeric for 4-6 whistles
  3. Allow the pressure to release naturally and then drain the excess liquid from the cooked chickpea.
  4. If starting with canned chickpea start here with the drained chickpeas.
  5. Meanwhile, in a pan add the oil and bring it to medium heat.
  6. Add the mustard seeds and urad dal, when the mustard seeds splutter add the green chilli, ginger, curry leaves, red chillies.
  7. Let it roast welland add the coconut slices and silvered almonds and let them roast in the pan as well.
  8. Now add the cooked chickpeas.
  9. Add the lemon juice and coriander leaves and stir fry for a couple of minutes
  10. Remove to a serving bowl and serve hot.
Recipe Notes

You can add sliced onions to the tempering, along with the green chillies, curry leaves and ginger. I have omitted it as I like this flavour better.