Chana sundal recipe for naivedyam. Sundal or guggillu is a stir fried South Indian dish mostly made with lentils. These are very commonly made in almost every house hold during some festivals as these are offered to the gods or goddess. Based on the family customs and traditions these are made for festivals. We make these for varalakshmi vratham, Ganesh chaturthi /Gowri ganesha , Navratri and even for Diwali.
We usually offer kala chana sundal, I made this using kabuli chana on one of the friday’s during shravana masam since I didn’t have the black chana.
Chana sundal can be offered to Godess Gowri & Ganesha during Ganesh chaturthi.
Chana sundal recipe
- ½ cup chana (about 1.5 cups soaked)
- ½ to ¾ cup water (I use ½ cup)
- 1 ½ tbsp Ghee or oil
- ½ tsp mustard
- ½ tsp cumin/ jeera
- 1 tsp urad dal (optional for flavor)
- 1 sprig curry leaves
- 1 to 2 red chilies broken
- ½ tsp ginger grated (optional)
- pinch of soda (optional)
- 2 generous pinches of turmeric / haldi
- Pinch of hing / asofoetida
- salt as needed
- 2 tbsps of fresh grated coconut
- Wash and soak chana in ample water overnight or at least for 6 hours.
- Add them to a pressure cooker or pot along with water and pinch of soda. Pressure cook on a medium heat for 1 to 2 whistles.
- Heat a pan with ghee for seasoning. Add cumin, mustard and dal. Saute until the dal turns golden.
- Add curry leaves and red chilies. When the leaves turn crisp, add ginger and hing.
- Drain the excess water if any left. Add the chana, turmeric and salt.
- Add coconut. Mix and switch off.
- Cool chana sundal completely and offer as naivedyam.
I have not included green chili, ginger, garam masala and lemon juice since we do not add them for naivedyam. You can however plus or minus some of the ingredients based on your customs and traditions.
How to make chana sundal
1. Wash and soak chana in lot of water for overnight. Drain the water and pressure cook for 1 to 2 whistles on a medium flame using ½ to ¾ cup water and pinch of soda.
2. Add ghee to a hot pan and mustard, cumin and urad dal. We use desi cow’s ghee for tempering especially if offering to Goddess Lakshmi.
3. Allow mustard, cumin to crackle. Saute dal until golden.
4. Add curry leaves, ginger and red chilies. Saute until the curry leaves turn crisp. Add hing. I do not use ginger.
5. Drain water completely from cooked chana and add them to the pan along with turmeric and salt.
6. Add fresh grated coconut. I blended coarsely few freshly broken coconut chunks in a chutney jar and used. We use freshly broken coconut and do not use the one which is already offered during pooja or one used for regular cooking purposes.
7. Mix every well and switch off.
Cool chana sundal completely and offer as naivedyam.