Senagala Guggillu is a traditional naivedyam that is made for many poojas in South India. I made this dish, which is called Kothu Kadalai Sundal in Tamil Nadu, last Friday for Shravana Sukravaram.

Senagala Guggillu | Black Chickpeas Sundal
Senagala Guggillu | Black Chickpeas Sundal

Devi Navratri is upon us!!!! In just a couple of days, 9 days of festivities will commence. I so look forward to seeing the Bommala Koluvu at friend’s homes, visiting temples, reading Lalitha Sahasranamam and Sri Suktam, and singing in the temples near my home.

Some of my most cherished memories of Bommala Koluvu are from my early childhood when we lived in Anushakti Nagar, or the huge residential colony of Bhabha Atomic Research Centre (BARC). There was a Bommala Koluvu and Pasupu-Kumkum/ organized in one of the community centres. My mom and several of her friends were very active participants. Each lady would contribute a few dolls and curios for the Koluvu, and they would create a Koluvu with almost 10 steps in height and 10 feet wide.

In addition, the kids were assigned two sections as their own. We would line up all our dolls and have our own separate pasupu kumkum. 🙂 In this section, we also had a very special menagerie. In those days, with every tube of Binaca Toothpaste, you got a small (1- or 2-inch) animal figurine.

This was not an one-off promotion; it was a regular affair and went on for many, many years. See http://mysoreanmusings.blogspot.in/2009/03/binaca-toothpaste-freebies.html

We kids would religiously collect these figurines and create a wonderful “zoo”. Those were truly simpler times. 🙂 Today, there are special exhibitions that sell dolls specially for Koluvu.

One thing that remains constant from then to now is the naivedyam that is served; whether in temples or in homes. One of which is Sundal or Guggillu. I had posted the Chickpea Sundal earlier during Shravana Maasam; now I am posting the recipe for Senagala Guggillu | Kala Chana Sundal.

“While I had originally posted this recipe for Devi Navaratri, I think it is very relevant for Varalakshmi Vratam, when Senagalu are offered as naivedyam.”

Do try my recipes for Konda Kadalai Sundal, Pattani Sundal, Verkadalai Sundal, Kadalai Paruppu Sundal, and Sweet Corn Sundal.

This recipe was first posted in October 2013 and I am updating it now with a recipe card and new photos. 🙂

Recipe for Senagala Guggillu | Kothu Kadalai Sundal | Black Chickpeas Sundal

Senagala Guggillu | Kothu Kadalai Sundal | Kala Chana Sundal | Black Chickpeas Sundal

Sundal or Guggillu is an integral part of pujas in South India. We make it with a variety of whole lentils and this version is made Kala Chana or Senagalu as we call it in Telugu. Sundal also makes for a protein-rich snack.
Prep Time 5 mins
Cook Time 5 mins
4 hrs
Course Snack
Cuisine Andhra Pradesh, Indian, South Indian, Tamil Nadu
Servings 4

Equipment

  • Pressure Cooker

Ingredients
  

  • 1/2 Cup Senagalu, Bengal Gram, Kala Chana
  • 1/4 Cup Grated Coconut
  • 1 tsp Split Black Gram or Udad Dal
  • 1 tsp Mustard Seeds
  • 2 Red Chillies
  • 4 or 5 Curry Leaves
  • 2 tsp Oil
  • 1 Pinch Asafoetida or Hing
  • Salt to Taste

Instructions
 

  • After the chana has soaked, drain all the water.
  • Now add 1 cup of fresh water, and pressure cook for 3 to 4 whistles, or till the chana softens. If a chana is pressed between the index finger and thumb, it should break but not get mushy.
  • After the chana is boiled, drain the water completely and leave the chana in the colander so that all the water drains off.
  • In a wok or kadai, over medium flame, heat the oil.
  • Add the udad dal and fry till it is light golden brown.
  • Add mustard seeds and wait till they crackle.
  • Add split red chillies, curry leaves and asafoetida, and stir-fry for a minute.
  • Add the boiled chana and salt, and mix well.
  • Add the grated coconut and mix well. Turn off the heat.
  • Serve the Senagala Guggillu | Kala Chana Sundal warm.
Keyword Kala Chana Sundal, Kothu Kadalai Sundal, Senagala Guggillu, Sundal
Kala Chana Sundal
Kala Chana Sundal

How to Make Senagala Guggillu | Kala Chana Sundal

  1. Cooking the Kala Chana
    1. In a large vessel, soak the Bengal Gram or Kala Chana in at least 1 cup of water for 3 to 4 hours.
    2. Drain the water.
    3. Add 1 Cup of fresh water and pressure cook for 3 to 4 whistles, or till the chana softens.
    4. Drain the water completely and set aside. I leave the boiled chana in the colander for 10 minutes. 
  2. Making the Guggillu | Sundal
    1. In a wok or kadai, over medium flame, heat the oil.
    2. Add udad dal and fry till it is light golden brown.
    3. Add mustard seeds and wait till they splutter.
    4. Add split red chillies, curry leaves and asafoetida, and stir-fry for a minute.
    5. Add the boiled chana and salt, and mix well.
    6. Add the grated coconut.
    7. Stir-fry for a couple of minutes.
    8. Turn off the heat.
  3. Serve the Senagala Guggillu | Kala Chana Sundal warm.
Kothu Kadalai Sundal
Kothu Kadalai Sundal

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