Kabuli Chana Rasam Recipe

Kabuli Chana Rasam Recipe is a super healthy rasam that is rich in proteins, as it uses the stalk of the kabuli chana in which it is cooked. Drink the rasam as it is as a soup during a cold winter evening.

Kabuli Chana Rasam Recipe
1719 ratings.

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.

Adding freshly ground rasam masala made of pepper corns, cumin and red chilli instantly lifts up the dish.

Instead of using the traditional dal water, this recipe uses the healthy chana water to make your delicious rasam.

Serve Channa Rasam with steamed rice with a dollop of ghee and Elai VadamChow Chow Pasiparuppu Poriyal Recipe (Chayote Squash And Moong Stir Fry) and Pudina Buttermilk Recipe.

If you like this recipe, you can also try

  1. Veppam Poo Rasam,
  2. Paruppu Urundai Rasam
  3. Orange Rasam.

Course: Lunch
Diet: High Protein Vegetarian
Equipments Used: Tadka Pan (Seasoning Pan)
Prep in

10 M

Cooks in

20 M

Total in

30 M


2 Servings


  • 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

How to make Kabuli Chana Rasam Recipe

  1. To begin with Kabuli Chana Rasam, grind tomatoes to a paste and dilute it with 2 cups of water.

  2. Add turmeric powder, hing and salt to this, transfer to a saucepan and bring to a rolling boiling till the raw smell vanishes.

  3. 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. 

  4. 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. 

  5. 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. 

  6. Serve Channa Rasam with steamed rice with a dollop of ghee and Elai VadamChow Chow Pasiparuppu Poriyal Recipe (Chayote Squash And Moong Stir Fry) and Pudina Buttermilk Recipe