Soya Bean Guggillu / Sundal

So far in the series,

First week - Sweets
Malaadu / Hurigadale Unde
Dry Gulab Jamun
Coconut Burfi / Kobbari Mithai
Almond Halwa / Badam Halwa
Elaneer Payasam
Godhuma Sojjappalu

Second week - Snacks from Gujarat
Damni Dhokla
Doodhi Muthia / Lauki Muthia
Dal Pandoli

Sev Khamani

Methi Khakhra
Pressure Cooker Khandvi

Third Week - Snacks
Bafauri

South Indians use some of the legumes to prepare spicy salads with a tempering common to the region. A similar tempering commonly goes into the preparation of local dry curry preparations as well.  The dish goes by regional names like guggillu, sundal or usli. It is eaten as a snack and onion-free versions are also offered as neivedyam (An offering to God.). Chickpeas and peas are commonly used to make guggillu and they used to be a common evening snack at our home while growing up. It makes a healthy, filling and nutritious dish. This delicious and healthy dish needs a little preparation ahead, in terms of soaking the legumes and boiling them. Legumes can be boiled in advance and frozen to make quick fix snacks or to use in other dishes. I prepared guggillu using soy beans / soya beans this time and it makes a 'neivedyam' item for Navaratri as well.

Sauteed onions can also be used instead of coconut in the recipe. Some of the recipes I posted earlier are below.
Batani Guggillu / Green Peas Sundal
Black Chickpeas Sprouts Salad
Chori Beans Sprout Usli
Senaga Guggillu
Peanut sundal

Ingredients: 
1 cup soya beans / soy beans
Salt to taste
2 tsp. oil
1 tsp. mustard seeds
1 tsp. cumin seeds
1 tsp. split chickpeas / Bengal gram / chana dal
1 or 2 green chillies, finely chopped
10 - 12 curry leaves
2 pinches turmeric powder
1 pinch of asafoetida powder
1/4 cup fresh shredded coconut
1 tbsp. minced cilantro
Lemon / Lime juice to taste (optional)

Method:
* Soak soy beans overnight or for about 6 - 8 hours and drain the water after soaking is done. Pressure cook the beans for 2 to 3 whistles adding salt or cook in a sauce pan on stove top adding sufficient water. When done, the beans must be tender but still holding the shape. They should not turn mushy.
* Drain the water used to cook and rinse away any beans' skins that come off after cooking. 
* Heat oil in a sauté pan. Add mustard seeds, cumin seeds and Bengal gram. When dal starts to turn reddish, add green chillies and sauté for about 30 seconds. Next add curry leaves, turmeric, asafoetida and stir once.
* Add cooked beans and coconut to the pan and stir to combine. Taste and add salt if needed. Cook on low flame for a couple of minutes and turn off the stove.
* Squeeze lemon juice if using and give a stir.
* Garnish with cilantro and serve warm.

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Peanut Sundal

 
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.

Ingredients:
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

Method:
* 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.

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