Every year during Varalakshmi Vratham, I post some Andhra special recipes. So today’s post is an Andhra style sundal recipe which is called as guggillu in Telugu. Here I have used brown chana / black chana ( Sengalau in Telugu, Chickpeas in English) to make this sundal for varalakshmi pooja vrat and neivedyam. You can use white chickpeas / kabuli chana to prepare this dish. It is also prepared in most of the temples and served as prasadam. In Telugu, chana sundal recipe is called as Senaga Guggillu. Its not only a healthy and simple recipe but tastes delicious. In Tamilnadu, we call this as karuppu konda kadalai sundal. Both the recipes are almost similar in preparation with slight variations in ingredients. Friends, do check out the Senaga guggillu recipe with step by step pictures and prepare this for Varalakshmi Vratham festival tomorrow.
Check out my other Sundal varieties too !
Check out my Varalakshmi Vratham recipes collection.
Black chana sundal / Senaga Gugillu Recipe
Brown chana / Black chana / Kala Chana sundal / Senaga Guggillu in Telugu for Varalakshmi pooja prasadam. Its an Andhra style recipe.
Cuisine: Andhra
Category: Snack
Serves: 4
Prep time: 10 Hours
Cook time: 20 Minutes
Total time: 10H 20 Minutes
1 cup = 240ml
- Black chana / Brown chana / Senagalu / Konda kadalai – 1 cup
- Water – to soak chana
- Salt – as needed
To temper
- Cooking oil – 1 tbsp
- Mustard seeds – 1 tsp
- Urad dal – 1 tsp
- Chana dal – 2 tsp
- Cumin seeds – 1/2 tsp
- Curry leaves – Few
- Ginger – 1 tsp (finely chopped)
- Red chilli – 1 (Pinched into two)
- Green chilli – 1 (Slit into two)
- Asafetida/ Hing – 1/4 tsp
- Turmeric powder – 1/4 tsp
To Garnish
- Coriander leaves – 2 tbsp
- Grated coconut – 1/3 cup
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HOW TO MAKE SENAGA GUGGILLU / BROWN CHANA SUNDAL
- Wash and soak chana/ chickpeas overnight or for minimum 6 hours.
- In a pressure cooker, cook the chana adding required water.
- Cook in low flame for 2 whistles. Open the cooker, drain the excess water.
- Heat oil in a kadai. Temper mustard seeds, urad dal, chana dal, red chilli, green chilli, curry leaves and hing.
- Add cooked chana, turmeric powder, required salt and mix well. Boil for few minutes.
- Lastly add the grated coconut, chopped coriander leaves and mix well.
- Cook for a minute and remove in a plate. Offer to God and serve as prasadam.
METHOD – STEP BY STEP PICTURES
- Wash and soak brown chana/chickpeas in water overnight or for minimum 6 hours. TIP : If you want to make soft sundal, add a pinch of baking soda while soaking the chana. Drain the water before cooking. Add fresh water, wash it once and then pressure cook it.
- Take a pressure cooker, add the soaked chana. Add required water to cover it. Close the cooker and keep in high flame till steam / vapour starts to come out. Lower the flame immediately. Cook for 2 whistles in low flame. Switch off the flame.
- Open the cooker and drain the excess water. Reserve the cooked chana in a plate.
- Heat oil in a kadai and when it gets heated, splutter mustard seeds, urad dal, chana dal, hing, curry leaves, red chilli, green chilli, chopped ginger. Saute till dal turns golden in color.
- Add the cooked chana/ senagalu, turmeric powder and required salt along with little water. Mix well and boil till all the water is evaporated.
- Lastly add the grated coconut, finely chopped coriander leaves. Mix well and offer as prasadam/ naivedaym to God. Later you can serve everyone. Enjoy !
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Note
- For variations, you can skip green chilli and use more red chillies.
- Don’t skip hing / asafetida as it helps to prevent gas trouble from boiled chana.
- You can also use white chana instead of brown ones.
- If you like, you can sprinkle lemon juice at the end to get a mild tangy taste.
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