Tempered (talimpu) black chickpeas are prepared during the Ganesh Chaturthi or Vinayaka Chaviti festival. The Talimpu Senagalu or Guggilu prasadam is very easy to prepare and is very tasty. We use a very basic ingredients for this recipe without much of spice, but the flavour is amazing. Also the recipe is so tasty and delicious. The nutty taste of the talimpu sanagalu / black chickpeas along with the chewy coconut (optional) gives a unique taste to the dish.
1/2 tsp of Mustard seeds
1 tsp of Cumin seeds
1 tsp of Urad dal seeds / split gram dal / minappapu
Few springs of Curry leaves
3 to 4 Green chillies
2 to 3 Red chillies
2 tsp of Oil / Ghee
1 Cup of soaked chickpeas (The one in the package is already soaked)
Salt to taste
1/4 Cup or 2 tbsp grated coconut as per taste (optional to use)
For Talimpu Senagalu
Pressure cook the chickpeas with water for upto 3 to 4 whistles.
Once the cooker is cool, drain the water clearly. Make sure that there is no water left in the chickpeas and keep this aside.
Keep the drained water aside and do not throw it. This water can be used as a vegetable stock in your daily cooking or it can also be used in the preparation of kattu ( a kind of south indian rasam) which can be taken with rice
Put a cooking dish or pan on the stove and add oil in it.
Once the oil is hot, add mustard seeds.
Add cumin seeds when the mustard seeds start spluttering.
Add urad dal seeds or minapappu after sautéing for a minute. Wait until the urad dal seeds turn into a light golden colour.
Now add the chopped red chillies and green chillies into the pan. Fry for a minute and add the springs of fresh curry leaves.
After frying for few seconds, now add the salt as per your taste.
Now add the cooked chickpeas / senagalu and mix well.
Cook the chickpeas for 3 to 4 minutes.
Then add the freshly grated coconut (optional to taste - you can skip this step if you do not like the coconut flavour).
Mix well and then switch off the flame.
Your talimpu senagalu prasadam is ready to serve hot or you can also take it as as an evening snack which is very healthy.
For Talimpu (Tempering for senagalu) - for detailed cooking
Heat oil in a small pan. First crackle the mustard seeds.
Then add the red chilies, green chillies and curry leaves.
Fry for few seconds till the curry leaves start to become crisp.
Make sure the red chilies don't burn.
Pour the soaked black chickpeas / senagalu into the tempering / talimpu and stir.
- This talimpu senagalu dish can be prepared with any kind of chickpeas.
- To make the dish spicy as per your taste, you can add a little chilli powder. But too much spice will not suit this talimpu senagalu or tempered black chickpeas.
- Senagalu talimpu should be served hot or else it might not be that tasty. Heating it once before serving would keep the dish tastier If you have to prepare it beforehand.
- If you like the dish to be more tastier, you can also add some peanuts while tempering / talimpu accordingly.