Tempered Black Chickpeas

7 Nov

black_chickpeas_talimpu
Desi Senagala Talimpu.

In South India, tempered chickpeas is most common in temples which is offered as prasadam. Black chickpeas / kala chana are soaked in water overnight and left for sprouting. Once chickpeas sprout, they are pressure cooked till soft. Oil is tempered with few spices and cooked sprouted chickpeas are lightly fried in the oil. Lemon juice is added as a final step along with freshly grated coconut if desired.
Makes: around 1 1/2 Cups of Tempered Black Chickpeas.

Ingredients:

Kala Chana 1 Cup
Turmeric Powder 1/4 tsp
Lemon Juice 1 tsp
Salt to taste

Talimpu:

Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Curry Leaves 10
Broken Red Chiles 10
Oil 2 tsps

Method of preparation:

Soak black chickpeas / kala chana in water overnight.
Refresh the soaked chickpeas under running water.

Spread the soaked chickpeas in a wide colander and cover with wet towel for around 2 – 3 days.
Every day, refresh the chickpeas by keeping them under running water.
Always make sure the towel is damp else sprinkle water to make it wet.
Once the chickpeas sprout, refresh under fresh running water for the last time.

Add enough water to soak the chickpeas and pressure cook for 2 whistles.
Remove the cooked chickpeas from pressure cooker and strain them.
Alternatively, boil the sprouted chickpeas in few cups of water till soft but not mushy.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add cooked kala chana and salt.
Cook covered for a minute and then stir fry for few seconds.
Remove from heat and stir in lemon juice.
Adjust the seasoning if required and serve tempered black chickpeas as a snack.
Notes:Make sure not to overcook the black chickpeas.

Suggestions:When pressed between fingers, chickpeas should mash completely. If the chickpeas are not cooked properly, put them in a bubbling pot of water and cook till done.
Variations:Red chilli powder can be added to spice it up. Add a tbsp or two of grated fresh coconut along with lemon juice. Finely chopped cilantro can also be added as a garnish.
Other Names:Kala Chana Tadka, Tempered Black Chickpeas, Konda Kadala Sundal, Nalla Senagala Talimpu.

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2 Responses to “Tempered Black Chickpeas”

  1. lubna November 8, 2009 at 12:27 am #

    black chickpeas are in my daily routine,made one of my recipe, and ur black gram salad, which is amaizing.thanks for a new one.

  2. Raji January 25, 2010 at 1:47 pm #

    i love black chickpeas. My all time fav. glad u like it. thx

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