Here is the chickpeas kabuli chana sundal recipe
for you. It is known as 'sundal' in Tamil and 'gugari / ghugari' in
It is a south Indian festival recipe made in Karnataka, Tamilnadu. This stir fried or the sautéed chickpeas recipe is made in south India during festival times. It is great as a snack at any other time too.
During the Ganapati festival as well as 10 day dasara festival and other festivals, this sundal / gugri / sauteed chickpea dish is made.
It is offered to the deity as 'Naivedya' and then distributed to the devotees as prasad.
For the sundal recipe given below, you can use precooked canned chick peas or dry chickpeas for this recipe.
If you are using the dry chickpeas, you will need to soak and pre cook your chickpeas.
For step by stem instructions to soak dry chickpeas and cook them, go to How to cook chickpeas first.
If you have precooked chickpeas in your fridge or you are using canned chickpeas, you are ready to start the next steps.
If using canned chickpeas, drain water and use.
I used here dry white chickpeas - Garbanzo beans - Kabuli chana. I soaked and cooked according to instructions given on the above
Kabuli chana sundal is ready. Serve hot or cold.
You can refrigerate and use chana sundal for 3-4 days. It is good to eat at a snack or as a side dish for any meal.
You may add desiccated coconut instead of fresh grated coconut. Traditionally, small coconut pieces are added to sundal or ghugari.
You can also make ghugari with other lentil varieties such as chana dal, whole mung beans or split mung dal, brown chickpeas or black eyed beans.
The soaking time will differ for all types of lentils, it will be less than chickpeas. It can also be made with peanuts.
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