I had no idea that sundal or guggilu as we call in Telugu could be made using peanuts up until I started to notice the dish by several food bloggers, mainly Tamilians. And I had tucked the idea back in my mind to try it later. Chickpeas (both white and black variety), dried peas or green whole moong are the ones that come to my mind when I think about gugillu / usli and my mother often prepared it to serve as a nutritious and filling evening snack. However in many homes gugillu/sundal is served as neivedyam on festival days and a chickpea based one is a common prasadam served in many temples across south India. The idea of trying peanut sundal crossed my mind again when I noticed it on Priya's blog. The addition of spice powder to the sundal makes it more interesting and definitely ups the flavor quotient. This sundal is one more delicious way to enjoy the humble peanuts.
1 cup peanuts
Salt to taste
1 tbsp. oil
1 tsp. chana dal / split chickpeas
1 tsp. mustard seeds
1/8 tsp. turmeric powder
A pinch of asafoetida powder
Ingredients to toast:
1/2 tsp. chana dal / split chick peas
1/2 tbsp. coriander seeds
1/4 tsp. sesame seeds
2 dried red chillies
10 - 12 curry leaves
* Soak peanuts in water for about 10 minutes and drain. Add peanuts and enough water (needed to immerse the peanuts) to a pressure cooker. Cook for about 2 -3 whistles and turn off the stove. When the valve pressure is gone, transfer the peanuts to a colander and keep aside until needed.
* Add the ingredients mentioned under 'to toast' to a small pan and roast until split chickpeas starts to turn reddish. Let cool and grind them fine.
* Heat oil in a pan and add split chickpeas and mustard seeds. When split chickpeas start to turn reddish, add turmeric, asafoetida, cooked peanuts, salt and 1 tbsp. ground mixture from the above step.
* Stir the mixture thoroughly to combine and cook for about 4 -5 minutes on low flame, to allow the flavors to mingle.
This is my entry to Blogging marathon #53. Check the link to see what other marathoners have come up with today.