Kabuli Senagala Talimpu | Shallow Fried Chickpeas Snack | Thella Senagala Talimpu

Kabuli Senagala Talimpu, also known as Shallow Fried Chickpeas Snack or Thella Senagala Talimpu, is a simple yet flavorful South Indian dish made with chickpeas (Kabuli Senagalu). This protein-rich snack is not only nutritious but also incredibly satisfying, making it an excellent choice for an evening snack. It is often offered as Naivedyam to Sai Baba, especially on Thursdays, symbolizing devotion and gratitude. The combination of tender chickpeas tempered with aromatic spices and a hint of lemon juice creates a delightful treat that is enjoyed by people of all ages. Follow these step-by-step instructions to prepare this delicious and healthy snack at home.

Soaking time (for chickpeas): 4-5 hours or overnight
Preparation time: 5 minutes
Cooking time: 15 minutes
Course: Snack
Main ingredient: Chickpeas
Serves: 2-3
Bowl measurement: 1 Bowl = 250 ml

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Soak and Cook the Chickpeas
• Step 2: Drain and Set Aside the Cooked Chickpeas
• Step 3: Prepare the Tempering (Talimpu)
• Step 4: Combine Chickpeas with Tempering and Finish the Dish
• Conclusion

Ingredients

Chickpeas (Kabuli Senagalu): 1 bowl

Chopped Green Chilies and Curry Leaves: A few

For Tempering (Talimpu):
Dry Red Chili (Endu Mirapa): 1 split
Mustard Seeds (Aavalu): 1/2 tbsp
Cumin Seeds (Jeelakarra): 1/2 tbsp

Lemon Juice: 1 tbsp (optional)

Salt: As required

Oil: 1 tbsp

Procedure

Step 1: Soak and Cook the Chickpeas

First, soak 1 bowl of chickpeas (Kabuli Senagalu) in water for 4-5 hours or overnight. After soaking, drain the water. In a pressure cooker, add the soaked chickpeas, 1 tablespoon of salt, and 1½ bowls of water. Cook on high flame until you hear 3 whistles, then reduce the flame to low and cook for an additional 2 minutes. Turn off the flame and allow the pressure to release naturally.

Step 2: Drain and Set Aside the Cooked Chickpeas

Once the chickpeas are cooked, strain any excess water using a colander. Keep the cooked chickpeas aside for later use.

Step 3: Prepare the Tempering (Talimpu)

In a kadhai or pan, heat 1 tablespoon of oil over medium flame.

Once the oil is hot, add the following spices one by one, sautéing briefly after each addition:

Dry Red Chili: Add 1 split dry red chili and sauté for a few seconds until it starts to change color.

Cumin Seeds and Mustard Seeds: Add 1/2 tablespoon of cumin seeds and 1/2 tablespoon of mustard seeds. Sauté until the mustard seeds start to crackle.

Curry Leaves: Once the mustard seeds crackle, add a few curry leaves and sauté for a few seconds.

Green Chilies: Add the chopped green chilies and sauté for another minute.

Salt: If necessary, add a little salt to the tempering. (Taste the cooked chickpeas first to check if additional salt is needed.)

Step 4: Combine Chickpeas with Tempering and Finish the Dish

Add the cooked chickpeas to the pan with the tempering. Increase the flame to high and sauté the chickpeas for about 2 minutes, stirring continuously to ensure they are well coated with the spices.

Lemon Juice (Optional): If you prefer a tangy flavor, add 1 tablespoon of lemon juice and mix well.

Conclusion

Your delicious Kabuli Senagala Talimpu is now ready to serve. This simple yet flavorful snack is perfect for enjoying with family and friends and makes for a nutritious option that's both filling and tasty. It's especially significant as a Naivedyam offering to Sai Baba on Thursdays, symbolizing devotion and gratitude. Serve it hot and relish the delightful blend of spices and tender chickpeas.