Kabuli Chana Rasam Recipe is a super healthy, high protein rasam because it uses the stalk of the kabuli chana for cooking this recipe. Drink rasam because it is like soup in a cold winter evening.
Channa Rasam is an appetizing rasam that is made with the goodness of Channa water, which is the water obtained when cooking chickpeas. Adding freshly ground rasam masala made from peppercorns, cumin and red chilli instantly lifts the dish. I have not used dal water, instead I have added healthy chana water to make your delicious rasam.
Preparation time: 10 minutes
Cooking time: 20 minutes
1 tbsp. boiled Kabuli Chana (White Chickpeas);
1 cup Chana stock , (water in which channa was boiled);
1-1/2 tsp. Lemon juice;
1/4 tsp. Turmeric powder (Haldi);
Salt , as per required;
1/4 tsp. Asafoetida (hing);
2 tsp. finely chopped Coriander (Dhania) Leaves.
1 tsp. Ghee;
1 tsp. Mustard seeds (Rai/ Kadugu);
1 clove finely chopped Garlic;
5-6 Curry leaves.
For fresh rasam masala
5-6 Curry leaves;
1/2 tsp. Whole Black Pepper Corns;
1-1/2 Cumin seeds (Jeera);
2 Dry Red Chillies.
How to cook?
To start with Kabuli Chana Rasam, grind the tomatoes into a paste and dilute it with 2 cups of water.
Add turmeric powder, garlic and salt, transfer to a saucepan and bring to a boil until the raw smell goes away.
To make fresh rasam masala, combine black peppercorns, cumin seeds, curry leaves, and dried red chillies in a jar. Grind until obtaining a coarse masala.
Coarsely mash the boiled chana and add the freshly ground rasam masala, boiled chana and 1 cup of chana broth and boil until the rasam is foamy.
Heat a teaspoon of ghee in a tadka pan, add the mustard seeds and let it splutter. Later, add the finely chopped garlic and the curry leaves. Pour this tempering over the hot rasam. Turn the flame off.
Serve Channa Rasam with steamed rice with ghee.
Tried this recipe?
Click a picture and mention @pinakinsbroadwayofficial on Instagram or pinakinsbroadway on Facebook and @pinakinbroadway on Twitter.