Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Chickpea Guggullu ~ Black and White

Black Chickpea Guggullu
Black Chickpea (Kala Chana, Sanaga) Guggullu with Tomatoes and Fresh Coconut

Temple prasadam, beach fare and yogi diet - guggullu (sundal) is a comforting, quick snack item and quite easy to prepare at home also.

Soak the chickpeas overnight in water; cook them until tender and prepare ‘guggullu’ by quickly sauteeing them in few drops of oil, with lot of curry leaves, finely chopped red and green chillies. Sprinkle turmeric and salt to taste. Fresh coconut gratings, sometimes finely chopped tomatoes, onions and green mango are also added just before serving.

Chickpea, (Dubba Sanagala) Guggullu
Chickpea Guggullu with Fresh Coconut

Posted by Indira©Copyrighted in Chickpeas, Amma & Authentic Andhra, Chickpeas-Black (Monday July 24, 2006 at 7:56 am- permalink)

The New Home of Mahanandi: www.themahanandi.org

26 comments for Chickpea Guggullu ~ Black and White »

  1. http://www.sepiamutiny.com/sepia/archives/003609.html

    Indira - have you seen this? My desi store’s prices still don’t seem all that bad but I guess I need to stock up on desi lentils…

    Comment by tilo — July 24, 2006 @ 8:57 am

  2. Hey Indira:

    Did you make the leaf plates yourself? The pics look awesome!

    Comment by Luv2Cook — July 24, 2006 @ 10:26 am

  3. I LOVE kala chana sundal! :) As always, lovely photos!

    Comment by shammi — July 24, 2006 @ 10:32 am

  4. mouth watering.

    Comment by Hiren — July 24, 2006 @ 10:32 am

  5. The photos are amazing as always. While I love all dal, I have to say chole are my favorite. I will definitely make this tomorrow!

    Comment by Diane — July 24, 2006 @ 10:33 am

  6. Sundal, as they are called in Tamil are my favourite Indira, and they taste best in the Temples :-) , it was an unwritten rule in our house that my dad would give me his share too !!

    Comment by Priya — July 24, 2006 @ 11:40 am

  7. mmm…I should try this, and the thought of green mangoes with that is making my mouth water..thanks for the constant inspiration and the lovely pictures!

    Comment by disha — July 24, 2006 @ 11:54 am

  8. Wowww yummy and isnt this exactly how they serve in temples?? :-) ….Which leaves did you use for making the plates Indira?? They look really cute..I make sundal with black eye peas too. Its so simple and tasty isnt it? :-)

    Comment by Kerala Girl — July 24, 2006 @ 3:03 pm

  9. Excellent pics ! The plates look unusual. Are these the regular party plates ? BTW, I have just posted the recipe for thenga-manga pattani sundal

    Comment by Krithika — July 24, 2006 @ 3:03 pm

  10. Wow! Mouthwatering. The top picture reminds me of our Vizag beach visits and the bottom one reminds me of our temple back home.This is THE BEST SNACK DURING WINTER.

    Comment by Bharghavi — July 24, 2006 @ 5:27 pm

  11. Hi Indira, I made your lime pickle and it turned out great except for a few problems. The pickle generated white fumes while sitting in juices…is that normal? Here is the link to read about it in detail:
    http://trialsnerror.blogspot.com/2006/07/lime-pickle.html

    Comment by Nabeela — July 24, 2006 @ 6:38 pm

  12. Hi Indira,
    Pictures are excellent as always. I like black channa sundal very much.

    Comment by menutoday — July 24, 2006 @ 10:19 pm

  13. hi Indira,
    My favourite kala chana sundal…awesome…gr8t photos as usual.

    Comment by madhuli — July 24, 2006 @ 11:15 pm

  14. Dear Indira,
    I come back to your page after a week and there is enough matter to keep me reading for a whole hour! I really admire the spirit and dedication with which you write and the pictures are God-awesome!!! I actually want to take a tip from you, probably will mail you on that-

    The guest post on Iceland made a terrific read, especially because we don’t get to hear much about offbeat tourist places.

    Love
    Nandita

    Comment by Nandita — July 25, 2006 @ 3:34 am

  15. A Happy Vacation to you and Do come back soon:)Enjoy!

    Comment by Sumitha — July 25, 2006 @ 9:46 am

  16. Hi Indira,

    As always wonderful Pictures! I love the guggullu they serve in the temples for Prasadam. Temple food is so delicious!

    And I loved Veena’s post on Iceland! What beautiful pictures. I showed my husband the post and he was all praises for your blog.
    It was amazing to read all the wonderful facts about Iceland. And I was pleasantly surprised that there are Indian restaurants even in the remotest of places.

    Cheers
    Latha

    Comment by Latha — July 26, 2006 @ 10:47 am

  17. Hi Indira,
    I tried this recipe.
    I personally never liked cheakpeas …. but I should admit … after trying this recipe …. I started loving cheakpeas … and my husband just loves the dish so very much …
    Thanks …

    Comment by Papia — July 27, 2006 @ 2:04 am

  18. hi Indira,
    Though its been wks now that I’ve been visiting ur site and trying out ur recipes,this is my first cmnt.I appreciate the way that you actually take the readers thru each and every step in the cooking process…it assures good results and loads of admiring fans:).
    Missing u.

    Comment by Kay — July 27, 2006 @ 10:45 am

  19. Did you see the recent reference to your blog on http://cookingwithamy.blogspot.com/ ?

    jayashree

    Comment by jayashree — July 28, 2006 @ 1:32 am

  20. Hi there!

    I am a HUGE HUGE fan of your blog…so much so that I have been inspired to start one of my own along with my mom! Please do visit.
    Thanks for great recipes. I hope that I too someday have the clarity of cooking philosophy that you demonstrate.
    Gunjan

    Comment by Gunjan — July 30, 2006 @ 1:46 am

  21. Hi Indira, hope you are enjoying a wonderful vacation. Papads came out perfectly — will blog about those sometime soon. Thanks again and do show us some vacation pics when you are back and rested :)

    Comment by Linda — July 30, 2006 @ 11:42 am

  22. Hey Indira, I really admire your blog. My friend asked me to check out your blog and it’s awesome.I have a list of your recipes that I plan on making. You have inspired me to start a blog of my own….please help me with it as i’m new to blogging. Please visit my blog and I’m ready to take any comments for further improvement. By the way …the sundal looks very yummy. Thanks for looking.

    Comment by Sangeetha — July 30, 2006 @ 9:27 pm

  23. Nice blog!! To top it lvoely pictures…must say!!!

    Comment by reeta — July 31, 2006 @ 2:54 am

  24. hi
    all ur recipes r simply grt. i was checking ur site for beetroot halwa..guess u have not included that in ur list. today i made that sweet and it turned out very well…so next time please try to include those kinds of sweets also…
    thanx
    bye

    Comment by vimala — September 28, 2006 @ 8:22 am

  25. Thank you again for a delicious recipe. I have used curry leaves for the first time in this tasty dish. Your site is fast becoming one of my favorites site references and will site your inspirations if you do not mind. The blend of familiar, and not so familiar spices, opens up a whole new world for me. I am very grateful to you and extend abundant praise for your dedication in putting together this site and sharing your kitchen expertise.

    Nora

    Hi Nora,
    I am glad to hear that you tried and liked this recipe and also the beet borscht. Thanks for taking time to let me know, I appreciate it.
    Happy browsing and cooking!
    Best regards,
    Indira

    Comment by Nora — September 18, 2007 @ 2:06 am

  26. Nice recipe. simple and delicious.

    Comment by Yashwini — March 6, 2008 @ 7:11 pm

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