Senaga guggillu or black chana sundal recipe – Tempered kala chana or chickpeas that are often prepared in South Indian homes to offer to Gods during pooja and festivals. Chana or chickpeas are called as senagalu in my native language.
Senaga guggilu or sundal are a part of the prasadams during varalakshmi puja, ganesh chaturthi and navratri. I prepared these during varalaksmhi puja , thought of sharing this since it is very easy to make and helpful for beginners.
You can use white or kabuli chana or black chana to prepare this guggillu. These can also be served as a evening snack or breakfast to kids since it is healthy and protein rich.
You can also check out vinayaka chavithi naivedhyam recipes
Senaga guggillu recipe
- 1 cup chana / senagalu
- 1 sprig fresh curry leaves
- generous pinch of turmeric
- ¼ tsp. mustard
- ¼ tsp. cumin
- 1 tbsp. grated coconut (optional)
- 1 broken red chili
- pinch of hing
- oil as needed
- wash and soak chana for overnight
- Rinse them well and add to a pressure cooker along with little salt, turmeric and ¼ cup water
- Let it whistle twice on a medium flame
- When the pressure goes off, drain off any left over water or evaporate it by cooking further on a high flame
- heat oil in a pan, add mustard cumin. when they begin to splutter add red chili, curry leaves, hing.
- off the stove add coconut. mix it and pour it over the cooked chana. mix well.
- Cool kala chana sundal completely and offer to god