Chenaga Guggillu ( Sundal )

శెనగ గుగ్గిల్లు

Ingredients:

Basic:

Whole brown channa dal or Chick peas or Kabuli Chana.
Grated coconut 2 spoons ( For garnishing)
Coriander leaves ( For Garnishing)

Oil /Ghee

Seasoning ( Taalimpu/ Tiragamaatha):

Mustard Seeds( Aavaalu) 1spoon
Black Gram( Urad Dal) 1 spoon
Channa Dal 11/2 spoon
Cumin Seeds( Jeera) 1 spoon
Red Chillies 4-5 Nos
Curry Leaves
Garlic pieces- 3 Nos
Hing( Inguva) - Small pinch
Oil / Ghee for frying 2 Spoons

Precooking Preparations:

1 Soak the Whole brown channa dal/Chick peas ( Whole brown 400 gms) overnight.
Boil in cooker upto 3 whistles or until they are tender.

TIP: Dont drain the water , because it can be made into delicious rasam.



MAIN COOKING:

Put up a pan on the stove and add 2 spoons oil/ghee.
Add Channadal. urad dal, mustard seeds, Jeera first.
Once they start spluttering add chopped garlic, hing, red chillies, curry leaves for seasoning.
When they start turning brown spluttering add the bolied whole brown channa dal and salt as required.
Stir it for 2-3 minuted until the seasoning is well absoebed .
Switch off the stove.

TIP: Garlic is good for the heart .



NOTE:

Garlic has a beautiful story associated about its origin. It is said that during Saagara mathanam , when Amrutha ( Divine nectar or elixir of Gods) has come , Lord Vishnu in the form of Mohini was distributing it to the gods. While carrying the container Mohini spilled some nectar and it dropped on to the earth and took the form of the garlic plant.
Worldover irrespective of region , garlic is a compulsary ingredient- whether Italian, American, Meditterranean, India n or Chinese. It is also called White Rose in some places.


Even after reading about the garlic story , if garlic has to be avoided, you are welcome to do so.



FINAL TOUCH:

Decorate with grated coconut and coriander leaves.

TIP: Taste for salt and spice. Add as reqiured.

Ruchigaa veedigaa guggillu, vinduga kanuvindu chestayi----