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Kommu senagalu talimpu
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Senagalu Talimpu (Andhra Style Tempered Black Chickpeas)
Prep Time
10 mins
Cook Time
20 mins
Soaking Time
8 hrs
Total Time
8 hrs 30 mins
 

Authentic Andhra style Senagalu Talimpu (Senagalu Guggillu) made with tender boiled black chickpeas, aromatic tempering, and dry red chillies.

Course: Festive Offering (Prasadam), Snack
Cuisine: Andhra, South Indian
Diet: Vegan, Vegetarian
Keyword: Andhra style senagalu fry, Kala Chana Sundal, Kommu senagalu talimpu, Senagalu Guggillu, Senagalu Talimpu, tempered black chickpeas
Servings: 4
Calories: 70 kcal
Author: Uppada Lakshmi
Ingredients
  • 1 cup dry brown chickpeas Kala Chana / Senagalu, soaked 8 hours
  • 3 cups water for boiling
  • 1 tsp salt for boiling, adjust to taste
  • 1 tbsp peanut oil or sesame/vegetable oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 2 dry red chillies halved
  • 2 green chillies slit
  • 1 tsp fresh ginger minced
  • 1 sprig curry leaves approx. 10–12 leaves
  • ¼ tsp turmeric powder
  • ¼ tsp asafoetida hing
  • 3 tbsp freshly grated coconut
  • 2 tbsp fresh coriander leaves chopped
  • 1 tsp lemon juice optional
Instructions

  1. Soak: Rinse dry chickpeas thoroughly and soak in 3 cups of water for 8 to 10 hours or overnight.

  2. Pressure Cook: Drain soaking water. Transfer chickpeas to a pressure cooker with 3 cups fresh water and 1 tsp salt. Pressure cook over medium flame for 5 to 6 whistles until tender. Allow pressure to drop naturally.

  3. Drain: Drain cooked chickpeas, reserving 2 tbsp of cooking broth. Check doneness by pressing a bean between fingers—it must mash smoothly without a hard core.

  4. Temper (Talimpu): Heat oil in a pan over medium heat. Crackle mustard seeds, then add cumin seeds, urad dal, and chana dal. Fry until dals turn golden.

  5. Aromatics: Add red chillies, green chillies, ginger, and curry leaves. Sauté for 30 seconds. Add turmeric powder and asafoetida; stir for 5 seconds.

  6. Combine: Add boiled chickpeas and the reserved 2 tbsp cooking broth. Sauté over medium heat for 2 to 3 minutes until warm and coated.

  7. Finish: Turn off heat. Fold in freshly grated coconut and chopped coriander. Squeeze lemon juice if desired and serve warm. (Use this process for personal use not as prasadam)

Recipe Notes

  • Always salt the water while boiling chickpeas; legumes cannot absorb salt effectively after they are drained.

  • Add fresh coconut only after turning off the heat to preserve its natural sweetness and moisture.

Storage

  • Store in an airtight container in the refrigerator for up to 2 days. Reheat gently with a sprinkle of water to restore moisture.