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Guggillu - chickpea sundal
gluten-free, grain-free, low oil, protein-rich stirfry.
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Prep Time
10
mins
Cook Time
30
mins
Total Time
6
hrs
40
mins
Course
Appetizer, Main Dish, Soups and salad, Traditional
Cuisine
Autumn, diabetic friendly, Fusion, gluten free, Indian, Kids choice, Pressure cooker, South indian, Vegan, Vegetarian
Servings
4
people
Ingredients
1x
2x
3x
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
garnishing
1
tbsp
coriander leaves
chopped small
3
tbsp
Lemon juice
Instructions
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.
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.
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