Chana Rasam (Black Chickpea Rasam)

Chana Rasam / Black Chickpea Rasam is a healthy and delicious rasam made with cooked black chickpea and the stock of the chickpea in which it is cooked and with garlic seasoning. Chana Rasam recipe is explained with step by step method and photos.

The following ingredients are needed to prepare Chana Rasam /Black Chickpea Rasam.

Ingredients:-

Black Chickpeas (Chana).-1/4 cup
Tomato.                    -2
Turmeric powder.     -1/4tsp
Hing powder.            -1sp
Salt.                          - to taste

For freshly ground Rasam Powder:-

Black Pepper corn. -2tsp
Cumin seeds.          -1tsp
Coriander seeds.     -1/2tsp
Dry Red chilly.       -1

For Seasoning:-

Coconut oil.     -1tsp
Mustard seeds. -1tsp
Garlic.              - 3 or 4 cloves
Curry leaves.    - 1spring

Instructions:-

1). Wash and soak black chickpeas in water overnight and pressure cook adding 2 cup of water for 4 whistles or till cooked. Mash the cooked chickpeas using a masher or with the back of a steel glass. Keep aside the mashed chickpeas and the cooked chickpea stock (cooked water).

2). Wash and roughly chop tomatoes and grind to a smooth paste and keep aside.

3). To make freshly ground rasam powder, dry roast black pepper, dry red chilly, cumin seeds and coriander seeds in a pan on low flame till nice aroma comes out.

4). Coarsely grind the above dry roasted ingredients together in a small mixer grinder without adding water. Keep aside the coarsely ground rasam powder.

5). Peel and chop garlic cloves into thin lengthy pieces and keep aside.

Method:-

1). In a cooking vessel add the ground tomato paste.

2). Add turmeric powder, hing powder and required salt into the vessel and mix well.Boil and cook on low flame for a minute to remove the raw smell.

3). Add cooked and mashed chickpeas into the vessel.

4). Add freshly ground rasam powder into the vessel.

5). Mix the mashed chickpeas and ground rasam powder in the vessel .

6). Add chickpea stock (cooked water) into the vessel.Add little more water (if needed) to make a thin rasam and bring it to boil.

7). When boiling bubbles starts to appear switch off the flame.

8). Heat coconut oil in a small pan for seasoning and splutter mustard seeds and saute well. Add chopped garlic into the pan and fry well. Add curry leaves and saute well. Switch off the flame.

9). Pour the above seasoning into the chana rasam in the vessel.

10). Transfer the chana rasam into a serving bowl.

A very tasty, healthy and delicious Chana Rasam/ Black Chickpea Rasam is ready to serve hot with rice.