Chickpeas Kabuli Chana Sundal Recipe - Ghugri

Kabuli chana - Garbanzo Beans recipe for Navaratri / Ganesh Festival

Here is the chickpeas kabuli chana sundal recipe for you. It is known as 'sundal' in Tamil and 'gugari / ghugari' in Kannada.

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 mentioned page.

How to make stir fried Chickpeas - Ghugri - Sundal

Ingredients for stir fried chickpeas - kabuli chana Sundal - Ghugari

  • Cooked Chickpeas - 1 cup
  • Vegetable oil - 1 tbsp
  • salt - 1 1/2 tsp or to taste
  • Green chili - 1 or 2 slit in pieces or chopped finely
  • sugar(optional) - 1/4 tsp
  • Lime juice - 2 tsp
  • Coriander (Cilantro) leaves - 1 tbsp chopped
  • Fresh grated coconut (optional) - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Hing (asafotida) - 1/4 tsp
  • Curry leaves - 8 - 10

Optional ingredients

  • Black Pepper powder - 1/2 tsp
  • Red chili powder(optional) - 1/4 tsp

Making Stir fried chickpeas - Gugri - Sundal

  1. Heat oil in a pan. Keep heat low.
  2. Add mustard seeds and cumin seeds. Let them splutter.
  3. Add hing (asafotida), curry leaves
  4. Add chickpeas. stir.
  5. Add all the other ingredients except lime juice. Cook for 5 minutes while stirring.
  6. Add lime juice, chopped cilantro and mix well.

Kabuli chana sundal is ready. Serve hot or cold.

Tips

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.

Related Pages to visit:

Fried chickpeas - Snack recipe

Chana dal sundal

Peanut sundal

How to skin chickpeas - Instructions for Removing chickpea skins

Chickpea Curry - A yummy curry




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