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–+ servings
guggilu chickpeas

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
  

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.
    guggilu chickpeas

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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