Senagala Guggillu

Ingredients

• - chana sundal Andhra style
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1/4 cup fresh grated coconut
• - Salt to taste

Method

1. About sundal: Sundal is a healthy South Indian boiled legume salad — simple, nutritious and high in protein. This version features chana sundal Andhra style. Famous in All Andhra. Andhra chickpea sundal offered at festivals Traditionally offered as prasad during Festivals.
2. Soak chana sundal Andhra style: Wash 1.5 cups chana sundal Andhra style. Soak overnight in cold water. Soak white chickpeas overnight (8-12 hours).
3. Cook: Drain and cook in a pressure cooker with 2 cups fresh water, 1/4 teaspoon turmeric and salt for 3 to 4 whistles. Should be tender but not falling apart.
4. Drain and cool: Drain well. Cool 10 minutes. Excess water makes sundal soggy.
5. Temper: Heat 2 tablespoons oil. Add 1 teaspoon mustard seeds (wait for pop), 1/2 teaspoon urad dal until golden. Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
6. Add aromatics: Add 1 green chilli finely chopped and 1/2 inch ginger grated. Cook 30 seconds.
7. Add chana sundal Andhra style: Toss well to coat with tempered oil. Cook on medium heat 2 to 3 minutes.
8. Add coconut: Add 3 tablespoons fresh grated coconut. Toss gently. Cook 2 minutes.
9. Season: Add salt to taste and 1 teaspoon lemon juice.
10. Serve: Transfer to a bowl. Serve warm or at room temperature. Keeps fresh 4 to 6 hours.