Kala Chana are commonly known as chickpea, garbanzo bean, ceci bean, chana, sanagalu and Bengal gram. This Tempered black Chickpeas is made during most of the festival Occasions.It is an Indian festival recipe. It prepared during Ganesh chaturthi, and during Navarathri Occasions.In most of the temples, it is also offered as prasadam. . Chana is a powerhouse of nutrients, rich in proteins, dietary fiber and complex carbohydrates with a bevy of vitamins and minerals.
Ingredients
Black chick peas - 1/2 cup.
coconut - 1/8 cup. (grated)
salt - as required.
To temper
mustard seeds - 1/2 tsp.
urad dal - 1/2 tsp.
curry leaves - 5.
red chillies - 3 (broken into pieces)
Preparation
Soak the kala chanadal overnight or 7 - 8 hrs.
Boil chana dal till it is soft nearly 5 to 6 whistles.
Method
- Heat the oil, add mustard seeds, when it splutters add urad dal, curry leaves and red chillies.
- When dal turns golden brown colour , add cooked kala chana dal ,saute for few minutes till moisture in it evaporates, then add grated coconut, and salt. Mix everything well. Then remove it from the flame. Now kala chana gugillu(sundal) is ready.
