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,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
Time in minutes: 30 Servings: 2 Course: Lunch Diet: High Protein Vegetarian
Instructions: 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.