Soaked black chana is rich in fibre which helps in improving the digestive system. Eating black chickpeas regularly keep digestive issues like constipation and indigestion at bay.
My husband and I love eating rasam. I often make pepper rasam when we feel cold. One day my mom taught and told me about this chick peas rasam and I made this for him and he just loved it.
Preparation time :10 mins Cooking time :10 mins Total time :20 mins
Author: Mrs Sudha Ramesh
Ingredients ( To Grind ) :
- Tomato – 2 no’s (large)
- Garlic. – 6 cloves
- Red chili. – 2
- Fenugreek. – 1/2 tsp
- Curry leaves – 5 to 6
- Mustard – 1 tsp
- Cumin seeds. – 1/2 tsp
- Hing. – 1 tsp
- Curry leaves. – few
- Sesame oil – 1 tbsp
- Tamarind extract. – 1 cup
- Black chana/ black chickpeas. – 1/2 cup
- Salt. – 2 tsp
- Rasam powder – 1 tbsp
Soak the black chana or chickpea over night and bring it to boil with 2 tbsp of salt the next day.
Filter the water and keep aside. Now grind all the ingredients that is mentioned under grinding to a pure.In a kadai, add oil and when it is hot add in the ingredients mentioned to temper.Then add the tomato and garlic pure to the kadai once they start spluttering.
Soak tamarind in a water for 30mins max and get the extract. Now pour the tamarind extract to the kadai and give a stir.
Now,add in the chickpea water to it and check for the salt nd tangy flavour and adjustt the salt and tangy level according to your taste.
Give it a boil once started boiling add the Rasam powder give a stir and garnish it with coriander leaves.
- Boil the chick pea with salt and do not forget them to soak them overnight.
- Grind the tomato and garlic to fine pure and get it cooked.
- I’ve made my own. Sambar&Rasam Podi instead of store bought.you can try this recipe for best result.