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.
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Cuisine: South Indian Recipes
Course: Lunch
Diet: High Protein Vegetarian
Equipments Used: Tadka Pan (Seasoning Pan)
Cooks in 20 M
Total in 30 M
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.