Kala Channa Rasam(Brown Chickpeas Rasam)

Kala channa is first soaked, cooked and then finally seasoned. The cooked water is used to make the rasam by flavoring with seasoning of garlic.Kala channa(kadle rasam) doesn't actually have any kala channa but is made from the water left over from boiling the kala channa(brown kadle). The kala channa/ kadle rasam then becomes the perfect side dish for the meal. The boiled brown chickpeas can be done in many ways.

Prep time: 20 mins|Cook time:15 mins

Ingredients	quantity
Kala channa(Kadele water)	left over water after pressure cooking
Tomatoes	2 no’s chopped
Garlic	5 no’s (de-skinned)
Tamarind extract water	2 tbsp.
Rasam powder	3 tsp
Turmeric powder	1 tsp
Cilantro	finely chopped
Salt	to taste

To temper

Mustard seeds	1 tsp
Jeera seeds	1 tsp
Dry red chilies	2
Curry leaves	8-10
Hing	pinch
Oil	1 tsp

Method

1. Soak the kala Channa(Brown chickpeas) in water overnight.Pressure cook the channa dal and separate the water.I have boiled toor dal for mooli sambhar which I had planned for lunch today.So I took 1 cup of boiled toor dal.Heat the oil in a pan, then add the mustard seeds, cumin seeds.When the mustard seeds start to pop, add the hing, curry leaves and broken red chilies.

2. Pour the tamarind water with chopped tomatoes.Pour the kala channa water after few minutes.

3. Add the rasam powder,turmeric powder and salt.Let it boil, and then let it simmer for 5-6 minute.Crush garlic and pepper separetely.Now add this crushed mixture in this kala channa rasam.Lastly add the boiled toor dal and give a quick stir.

4. Garnish with chopped cilantro. Serve the kala channa/ kadle rasam with rice. 

 Notes

Tamarind Paste can also be used instead of extract water.Few drops of lemon juice can be added while serving the rasam.

Check out my other rasam links

Amla Cucumber Rasam

Carrot Apple Rasam

Raw Mango Rasam

Technorati Tags: South Indian Food Recipes,Lunch recipes,Rasam recipes,Soup recipes,Protein Recipes