Kabuli Chana Rasam Recipe
Channa Rasam is a lip smacking rasam which is made with the goodness of channa water, which is the water obtained in the process of boiling chickpeas.
Course : Lunch
Ingridients : 2 Tomatoes
1 tablespoon Kabuli Chana (White Chickpeas) , boiled
1 cup Chana stock , (water in which channa was boiled)
1-1/2 teaspoons Lemon juice
1/4 teaspoon Turmeric powder (Haldi)
Salt , as per required
1/4 teaspoon Asafoetida (hing)
2 teaspoons Coriander (Dhania) Leaves , finely chopped
For tempering
1 teaspoon Ghee
1 teaspoon Mustard seeds (Rai/ Kadugu)
1 clove Garlic , finely chopped
5-6 Curry leaves
For fresh rasam masala
5-6 Curry leaves
1/2 teaspoon Whole Black Pepper Corns
1-1/2 Cumin seeds (Jeera)
2 Dry Red Chillies
Instructions To begin with Kabuli Chana Rasam, grind tomatoes to a paste and dilute it with 2 cups of water.Add turmeric powder, hing and salt to this, transfer to a saucepan and bring to a rolling boiling till the raw smell vanishes.To make the fresh rasam masala, in a mixer-jar combine black peppercorns, cumin seeds, curry leaves and dried red chillies. Grind to a coarse masala. Mash coarsely the boiled chana and add the freshly ground rasam masala, boiled chana and the 1 cup of chana stock and boil until the rasam froths up. Heat one teaspoon of ghee in a tadka pan, add mustard seeds and allow it to splutter. . Once it splutters, add finely chopped garlic pieces and curry leaves. Pour this tempering over the boiling rasam. Turn off the flame. Serve Channa Rasam with steamed rice with a dollop of ghee and Elai Vadam, Chow Chow Pasiparuppu Poriyal Recipe (Chayote Squash And Moong Stir Fry) and Pudina Buttermilk Recipe.
Kabuli Chana Rasam Recipe
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