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.