Kala Chana Guggillu
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
9 steps. 25 minutes total.
- 1
Rinse the dried kala chana under running water
- a.Place them in a large bowl and cover with 6 cups of water. Let them soak for at least 8 hours or overnight.
- 2
Drain the soaking water and rinse the chana again
- a.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.
- 3
Step 3
- a.Once the pressure has settled, open the cooker and drain any excess water from the chana. Set the cooked chana aside.
- 4
Heat oil in a kadai or a wide pan over medium heat
- a.Add the mustard seeds and allow them to splutter. This should take about 30 seconds.
- 5
Add the urad dal and chana dal to the pan
- a.Sauté for about a minute until they turn a light golden brown. Be careful not to burn them.
- 6
Add the broken dry red chillies, hing, and curry leaves
- a.Sauté for another 30 seconds until the curry leaves are crisp and the mixture is fragrant.
- 7
Add the finely chopped onion and slit green chillies
- a.Sauté for 2-3 minutes until the onions become soft and translucent.
- 8
Step 8
- a.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.
- 9
Turn off the heat
- a.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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the chickpeas overnight is crucial for even cooking and a tender texture.
- 2Do not overcook the chana; they should be soft enough to press easily but not mushy.
- 3For a quicker version, you can use two 15-ounce cans of black chickpeas. Drain, rinse well, and add them in step 8.
- 4Use fresh coconut for the best authentic flavor. If unavailable, use frozen (thawed) or desiccated coconut (soaked in warm water for 10 minutes).
- 5Adjust the green and red chillies according to your preferred spice level.
- 6Always add lemon juice after turning off the heat to retain its fresh flavor and nutrients.
Adapt it for your goals.
No Onion Version
For a 'satvik' version often prepared during festivals, simply omit the onions. The dish will still be delicious.
With VegetablesWith Vegetables
Add 1/4 cup of finely chopped carrots or grated raw mango along with the onions for extra texture, nutrition, and a tangy flavor.
Spicier VersionSpicier Version
For extra heat, add 1/4 to 1/2 teaspoon of red chilli powder along with the turmeric powder in step 8.
South Indian FlavorSouth Indian Flavor
Add 1/2 teaspoon of sambar powder along with the turmeric for a different flavor profile.
Why this is on our healthy list.
Rich in Plant-Based Protein
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.
High in Dietary Fiber
The high fiber content aids in digestion, promotes a feeling of fullness which can help with weight management, and helps regulate blood sugar levels.
Packed with Minerals
Black chickpeas are a good source of iron, manganese, and magnesium, which are vital for energy production, bone health, and preventing anemia.
Heart-Healthy
Being low in fat and rich in fiber and potassium, this dish supports cardiovascular health by helping to manage cholesterol and blood pressure levels.
Frequently asked questions
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.