Mudisenagalu guggillu is an amazing healthy recipe and never be bored. I’ve prepared them as a Naivedhyam to God in one of the navarathri days. They are rich source of protein. Brown chickpeas are soaked in water overnight. Specifically for soaking chickpeas during special pooja days or any auspicious occasions a pinch of turmeric is added. Soaked chickpeas are cooked in a pressure cooker and later tempering is done using tempering ingredients. Here I present tasty and healthy mudisenagala guggillu to relish anytime. Njoy Cooking, Serving n Savoring!
Course: Healthy snacks/breakfast
Cuisine: South Indian
Brown chickpeas: One fistful
Turmeric: A pinch
Grated fresh coconut: 1 tbsp
Red chilli flakes: Few
Salt: As required
Oil: 2 tsp
Mustard seeds: 1 tsp
Cumin seeds: 1 tsp
Bengal gram: 1 tsp
Black gram: 1 tsp
Asafoetida: A pinch
Curry leaves: A sprig.
Method of preparation:
- Soak brown chickpeas in enough water overnight adding a pinch of turmeric into it.
- Next day morning cook the brown chickpeas with water in a small pressure cooker on high flame for 7/8 whistles. Add required amount of salt too.
- Allow the pressure to come down to normal temperature.
- Open the lid of the pressure cooker.
- Heat kadai and pour oil for tempering. Put mustard seeds, cumin seeds, black gram and Bengal gram. When mustard splutter, add a pinch of asafoetida, grated coconut and red chilli flakes. Also add curry leaves.
- Mix thoroughly and add cooked brown chickpeas into the tempering. Mix well.
- Fry them for two minutes and switch off the flame.
- Transfer them into a Serving bowl. Now the healthy mudisenagala guggillu is ready to serve.
- I’ve served it for breakfast along with Rava dosa, peeled orange and Filter coffee too.
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