How long does it take to make Kabuli Chana Rasam Recipe?

The total time to make Kabuli Chana Rasam Recipe is 30 minutes. Preparation takes 10 minutes and cooking takes 20 minutes.

How many servings does this Kabuli Chana Rasam Recipe recipe make?

This recipe makes 2 servings of Kabuli Chana Rasam Recipe.

What type of cuisine is Kabuli Chana Rasam Recipe?

Kabuli Chana Rasam Recipe is a South Indian Recipes dish from the Rasam Recipes category.

Kabuli Chana Rasam Recipe

Name: Kabuli Chana Rasam Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: South Indian Recipes
Ingredients: 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; 1 teaspoon Ghee; 1 teaspoon Mustard seeds (Rai/ Kadugu); 1 clove Garlic finely chopped; 5-6 Curry leaves; 5-6 Curry leaves; 1/2 teaspoon Whole Black Pepper Corns; 1-1/2 Cumin seeds (Jeera); 2 Dry Red Chillies

Sowpernica

November 2, 2021

1895 Ratings

Kabuli Chana Rasam Recipe - Recipe image with step-by-step cooking instructions

Time:Prep: 10 M|Cook: 20 M|Total: 30 M

Makes:2 Servings

Meal:Lunch

Cuisine:South Indian Recipes

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 Vadam, Chow Chow Pasiparuppu Poriyal Recipe (Chayote Squash And Moong Stir Fry) and Pudina Buttermilk Recipe.

If you like this recipe, you can also try

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 Vadam, Chow Chow Pasiparuppu Poriyal Recipe (Chayote Squash And Moong Stir Fry) and Pudina Buttermilk Recipe.

If you like this recipe, you can also try

Ingredients

For tempering

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

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 for Kabuli Chana Rasam Recipe

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.