Ingredients: Tomatoes, tablespoon Kabuli Chana (White Chickpeas) - boiled, cup Chana stock - (water in which channa was boiled), teaspoons Lemon juice, teaspoon Turmeric powder (Haldi), - as per required, teaspoon Asafoetida (hing), teaspoons Coriander (Dhania) Leaves - finely chopped, teaspoon Ghee, teaspoon Mustard seeds, clove Garlic - finely chopped, Curry leaves, Curry leaves, teaspoon Whole Black Pepper Corns, Cumin seeds (Jeera), Dry Red Chillies, High Protein Vegetarian diet
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.