Guggillu | Konda Kadalai Sundal | Chickpea Sundal

When I hear Sundal, it is always this Konda Kadalai Sundal or Chickpeas Sundal that I picture. Called Guggillu in Andhra Pradesh, this simple, protein-rich, vegan snack is quite popular in South India and is made as naivedyam for many a pooja as well.

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What is Sundal or Guggillu?

Called Sundal in Tamil and Guggillu in Telugu, this category of dishes is essentially dried beans and peas that are soaked, boiled, and tempered; and then flavoured with grated coconut. Traditionally, this snack is popularly made with legumes such as chickpeas, black chick peas, horse gram, dried peas and peanuts (despite its name, peanut is a legume not a nut. :)).

This is a vegan recipe. You can very easily make it gluten-free by simply omitting the asafoetida.

Some Tips That Help Me When Making This Sundal

• Soaking the chickpea or chole is the key. I typically soak the chickpeas at night so that I get a soaking time of 8 hours.
• Pressure cook or boil the chickpeas till they are soft but not mushy. I cook the chickpeas just enough so that when I press a cooked chickpea with a finger it breaks and pressing it even more causes it to flatten.
• Do not add too much oil in the tempering, or you will have an unpleasant, oily snack on your hands.
• I use Coconut Oil for the tempering because it lends a lovely flavour.
• Just add the chickpeas to the tempering and give it a quick stir. I do not stir-fry the chickpeas.
• When I add the grated coconut, once again I just mix well without cooking further.
• I transfer the Guggillu to a bowl immediately after it is ready. I would not recommend leaving it in the hot pan and that will cause the coconut to continue cooking in the heat.
• For some reason, if you need to cook and store the chickpeas in advance, drain all the water from them and refrigerate them in a closed container. Before using them, take them out of the refrigerator at least 30 minutes in advance and rinse well in warm water once before using.

Other Sundal Recipes | Guggillu Recipes

Some form of Guggillu or Sundal is a must for many Poojas in South India, and this dish takes centre stage in Sharad Navratri as well as Shravan.

Here are a few more variations of this snack that you can try:

• Senagala Guggillu | Kala Chana Sundal | Kothukadalai Sundal
• Sweet Corn Sundal | Mokkajonna Guggillu
• Palli Guggillu | Peanut Sundal | Verkadalai Sundal

Other Recipes with Chickpeas

• The Perfect Creamy Hummus (Tips and Shortcuts Included)
• The Perfect Falafel
• Spicy, Crunchy Baked Chickpeas: A High-Protein Snack
• Madra or Mandra – Chickpeas in Yogurt Sauce – Kangra Valley Dham Recipe

How to Make Guggillu | Kondakadalai Sundal

1. Soaking and Cooking the Chickpeas
   1. Wash 1/2 cup dried chickpeas well, and then soak them in 2 cups water for 4 to 6 hours. In winter, I use lukewarm water to start with.
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   2. Once the chickpeas have almost doubled in size, drain all the water and add 1.5 cups of fresh water.
   3. Pressure cook for 3 whistles. You can also cook on open flame. In such a case, use about 2.5 cups water.
   4. Let the pressure cooker depressurize and then take the chickpeas out.
   5. Using a soup strainer or a colander, drain all the water from the cooked chickpeas.
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2. Making the Kondakadalai Sundal | Guggillu 

1. 1. In a wok or kadai, heat 1 tsp of coconut oil (or any flavourless vegetable oil).
   2. Add 1/2 tsp mustard seeds and wait till they splutter.
   3. Next, add 1 tsp udad dal and fry till it is golden brown.
   4. Turn the heat to low.
   5. Add 2 split red chillies, a few curry leaves and a pinch of asafoetida. Omit the asafoetida to make a gluten-free dish.
   6. Stir-fry for a minute.
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   7. Add the chickpeas and some salt, and mix well.
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   8. Now, add 3 tbsp grated coconut and mix well.
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   9. Immediately transfer the chickpeas to a bowl.
2. Serving Suggestions
   1. If you are making this for a Pooja, offer the Kondakadalai Sundal | Guggillu as naivedyam and later serve as prasadam.
   2. If it is just as snack, enjoy it with a piping hot cup of Filter Kaapi. 

Recipe for Kondakadalai Sundal | Guggillu

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Guggillu | Kondakadalai Sundal | Chickpea Sundal

Aruna

Sundal or Guggillu are an intrinsic part of various poojas in South India. They are also a favoured snack. Kondakadalai Sundal or Chickpea Sundal is perhaps one of the most popular variations of this vegan, protein-rich snack. Called Guggillu in Telugu, this hearty dish is popular with the young and old alike. PS: You can make this dish gluten-free by just omitting the asafoetida in the tempering.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Soaking Time 6 hours hrs

Course Naivedyam, Snack

Cuisine Andhra, Indian, South Indian, Tamil Nadu, Vegan, Vegetarian

Servings 4 People

Calories 121 kcal

Equipment

• A bowl of 1/2 litre capacity
• Colander or Soup Strainer
• A wok
• A large spoon

Ingredients

  

1x2x3x

• 1/2 Cup Chickpeas (Kabuli Chana) (
• 3 tbsp Grated Coconut
• Salt to Taste

For Tempering

• 1 tsp Coconut Oil
• 1 tsp Udad Dal
• 1/2 tsp Mustard Seeds
• 2 Red Chillies
• 1 Pinch Asafoetida (Omit for a gluten-free recipe)
• A Few Curry Leaves

Instructions

 

Soaking and Cooking the Chickpeas

• Wash 1/2 cup dried chickpeas well, and then soak them in 2 cups water for 4 to 6 hours. In winter, I use lukewarm water to start with.
• Once the chickpeas have almost doubled in size, drain all the water and add 1.5 cups of fresh water.
• Pressure cook for 3 whistles. 
• Let the pressure cooker depressurize and then take the chickpeas out.
• Using a soup strainer or a colander, drain all the water from the cooked chickpeas.

Making the Kondakadalai Sundal | Guggillu

• In a wok or kadai, heat 1 tsp of coconut oil (or any flavourless vegetable oil).
• Add 1/2 tsp mustard seeds and wait till they splutter.
• Add 1 tsp udad dal and fry till it is golden brown.
• Turn the heat to low.
• Add 2 split red chillies, a few curry leaves and a pinch of asafoetida. Omit the asafoetida to make a gluten-free dish.
• Stir-fry for a minute.
• Add the chickpeas and some salt, and mix well.
• Add 3 tbsp grated coconut and mix well.
• Immediately transfer the Sundal to a bowl.

Serving Suggestions

• If you are making this for a Pooja, offer the Kondakadalai Sundal | Guggillu as naivedyam and later serve as prasadam.
• If it is just as snack, enjoy it with a piping hot cup of Filter Kaapi.

Nutrition

Calories: 121 kcalCarbohydrates: 17 gProtein: 5 gFat: 4 gSaturated Fat: 2 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gSodium: 153 mgPotassium: 241 mgFiber: 5 gSugar: 3 gVitamin A: 112 IUVitamin C: 16 mgCalcium: 34 mgIron: 2 mg

Keyword Chickpea Sundal, Guggillu, Kondakadalai Sundal, Sundal

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!