Kabuli Chana Rasam Recipe
A high protein South Indian Recipes recipe with tomato, kabuli chana (white chickpeas) - boiled, chana stock - (water in which channa was boiled). Ready in 30 min, serves 2.
Curated byAditi Iyer🇮🇳
Instructions
10 steps- 1
To begin with Kabuli Chana Rasam, grind tomatoes to a paste and dilute it with 2 cups of water
tomato(2)kabuli chana (white chickpeas) - boiled(1 tablespoon)chana stock - (water in which channa was boiled)(1 cup) - 2
Add turmeric powder, hing and salt to this, transfer to a saucepan and bring to a rolling boiling till the raw smell vanishes
turmeric powder (haldi)(1/4 teaspoon)salt - as per required - 3
To make the fresh rasam masala, in a mixer-jar combine black peppercorns, cumin seeds, curry leaves and dried red chillies
teaspoons coriander (dhania) leaves - finely chopped(2)mustard seeds(1 teaspoon)-6 curry leaves(5)-6 curry leaves(5)whole black pepper corns(1/2 teaspoon)-/2 cumin seeds (jeera)(1)dry red chillies(2) - 4
Grind to a coarse masala
- 5
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
kabuli chana (white chickpeas) - boiled(1 tablespoon)chana stock - (water in which channa was boiled)(1 cup) - 6
Heat one teaspoon of ghee in a tadka pan, add mustard seeds and allow it to splutter
ghee(1 teaspoon)mustard seeds(1 teaspoon)-/2 cumin seeds (jeera)(1) - 8
Once it splutters, add finely chopped garlic pieces and curry leaves
teaspoons coriander (dhania) leaves - finely chopped(2)clove garlic - finely chopped(1)-6 curry leaves(5)-6 curry leaves(5) - 9
Pour this tempering over the boiling rasam
- 10
Turn off the flame
- 11
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
chana stock - (water in which channa was boiled)(1 cup)ghee(1 teaspoon)
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Kabuli Chana Rasam Recipe
A high protein South Indian Recipes recipe with tomato, kabuli chana (white chickpeas) - boiled, chana stock - (water in which channa was boiled). Ready in 30 min, serves 2.
Curated byAditi Iyer🇮🇳
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Directions
10 steps- 1
To begin with Kabuli Chana Rasam, grind tomatoes to a paste and dilute it with 2 cups of water
tomato(2)kabuli chana (white chickpeas) - boiled(1 tablespoon)chana stock - (water in which channa was boiled)(1 cup) - 2
Add turmeric powder, hing and salt to this, transfer to a saucepan and bring to a rolling boiling till the raw smell vanishes
turmeric powder (haldi)(1/4 teaspoon)salt - as per required - 3
To make the fresh rasam masala, in a mixer-jar combine black peppercorns, cumin seeds, curry leaves and dried red chillies
teaspoons coriander (dhania) leaves - finely chopped(2)mustard seeds(1 teaspoon)-6 curry leaves(5)-6 curry leaves(5)whole black pepper corns(1/2 teaspoon)-/2 cumin seeds (jeera)(1)dry red chillies(2) - 4
Grind to a coarse masala
- 5
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
kabuli chana (white chickpeas) - boiled(1 tablespoon)chana stock - (water in which channa was boiled)(1 cup) - 6
Heat one teaspoon of ghee in a tadka pan, add mustard seeds and allow it to splutter
ghee(1 teaspoon)mustard seeds(1 teaspoon)-/2 cumin seeds (jeera)(1) - 8
Once it splutters, add finely chopped garlic pieces and curry leaves
teaspoons coriander (dhania) leaves - finely chopped(2)clove garlic - finely chopped(1)-6 curry leaves(5)-6 curry leaves(5) - 9
Pour this tempering over the boiling rasam
- 10
Turn off the flame
- 11
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
chana stock - (water in which channa was boiled)(1 cup)ghee(1 teaspoon)
Rate this recipe
