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A wholesome and savory Andhra-style snack made with black chickpeas, fresh coconut, and a fragrant tempering. It's a protein-packed dish, perfect as an evening snack or a festive offering during Navaratri.
For 4 servings
Rinse the dried kala chana under running water. Place them in a large bowl and cover with 6 cups of water. Let them soak for at least 8 hours or overnight.
Drain the soaking water and rinse the chana again. Transfer them to a pressure cooker. Add 4 cups of fresh water and 1 tsp of salt. Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the chana is tender but still holds its shape. Let the pressure release naturally.
Once the pressure has settled, open the cooker and drain any excess water from the chana. Set the cooked chana aside.
Heat oil in a kadai or a wide pan over medium heat. Add the mustard seeds and allow them to splutter. This should take about 30 seconds.
Add the urad dal and chana dal to the pan. Sauté for about a minute until they turn a light golden brown. Be careful not to burn them.
Add the broken dry red chillies, hing, and curry leaves. Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.
Add the finely chopped onion and slit green chillies. Sauté for 2-3 minutes until the onions become soft and translucent.
A wholesome and savory Andhra-style snack made with black chickpeas, fresh coconut, and a fragrant tempering. It's a protein-packed dish, perfect as an evening snack or a festive offering during Navaratri.
This andhra recipe takes 40 minutes to prepare and yields 4 servings. At 333.28 calories per serving with 14g of protein, it's a beginner-friendly recipe perfect for snack or side_dish.
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Stir in the cooked kala chana, turmeric powder, and the remaining 0.5 tsp of salt. Mix everything thoroughly and cook for 3-4 minutes, allowing the chana to absorb the flavors of the tempering.
Turn off the heat. Add the grated fresh coconut, fresh lemon juice, and chopped coriander leaves. Give it a final mix. Serve the Kala Chana Guggillu warm as a snack or a side dish.
For a 'satvik' version often prepared during festivals, simply omit the onions. The dish will still be delicious.
Add 1/4 cup of finely chopped carrots or grated raw mango along with the onions for extra texture, nutrition, and a tangy flavor.
For extra heat, add 1/4 to 1/2 teaspoon of red chilli powder along with the turmeric powder in step 8.
Add 1/2 teaspoon of sambar powder along with the turmeric for a different flavor profile.
Kala chana is an excellent source of protein, crucial for muscle repair, growth, and overall body function, making it a great choice for vegetarians and vegans.
The high fiber content aids in digestion, promotes a feeling of fullness which can help with weight management, and helps regulate blood sugar levels.
Black chickpeas are a good source of iron, manganese, and magnesium, which are vital for energy production, bone health, and preventing anemia.
Being low in fat and rich in fiber and potassium, this dish supports cardiovascular health by helping to manage cholesterol and blood pressure levels.
Yes, it is a very healthy dish. It's rich in plant-based protein, dietary fiber, and essential minerals like iron and magnesium. The tempering uses minimal oil, making it a nutritious, low-fat snack.
One serving of approximately 1 cup (around 285g) contains about 280-320 calories. The majority of calories come from the protein and complex carbohydrates in the chickpeas.
Certainly. After soaking the chickpeas overnight, you can boil them in a large pot on the stovetop. Cover the pot and cook for 60-90 minutes, or until they are tender. Ensure there is enough water to keep them submerged while cooking.
Absolutely. Using canned chickpeas is a great time-saver. Use two 15-ounce cans, drain the liquid, and rinse the chickpeas thoroughly. You can then skip the soaking and cooking steps and proceed directly to step 4.
You can store leftovers in an airtight container in the refrigerator for up to 3 days. It tastes great even when cold, or you can gently reheat it in a pan or microwave before serving.
This recipe goes great with these complete meals
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