A Bengal gram/brown chik pea based side dish usually prepared as offerings to gods and distributed among the devotees. Gugri is also known as Sundal and Usali.
Time Required: 20 Minutes + Soaking time
250gms Brown whole Bengal Gram
1 Cup Coconut
4 Green Chilies
2tbsp Coriander Leaves, finely chopped
Juice of half Lemon or 1tbsp grated Raw Mango
Salt to taste
For the Seasoning:
1tsp Bengal gram dal/split
1tsp Urad dal/Black Gram split
½ tsp Mustard Seeds
Few Curry Leaves
½ tsp Turmeric Powder (Optional)
Soak Brown whole Bengal Gram for at least 5 to 6 hours. Pressure cook with lots of water. Drain and keep aside. Reserve the water along with 2tbsp of cooked Bengal Gram to prepare a rasam/curry called Basida Saru/Bassaru.
Grind Coconut and Green chilies coarsely. Heat Oil and add Bengal gram dal/split, Urad dal/Black Gram split and Mustard Seeds. When the dal turns pink and Mustard seeds starts to splutter, add Curry leaves and Turmeric Powder. Now add the cooked Bengal Gram, the Coconut mixture, Salt and Lemon juice and mix well. Add Coriander and serve with Rice and Basida Saaru or can snack on it anytime.