Ingredients

• Boiled chickpea - 1/2 cup (after grinding coarsely; boiled water retained)
• Tomato, blanched and pureed - 2
• Tamarind pulp - 1 cup
• Water - 1 cup
• Turmeric powder - 1/2 tsp
• Coriander seeds - 1 tsp
• Jeera seeds - 1 tsp
• Black peppercorn - 1 tsp
• Garlic - 2-3 cloves (after grinding coarsely)
• Green Chilli - 2-3
• Curry leaves - 8-10 (with stem)
• Coriander stems - 3-4
• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Asafoetida - a pinch
• Salt to taste

How to Make Chickpeas Rasam

• Pour the chickpeas with water, tomato puree, tamarind pulp, water and turmeric powder in a saucepan.
• Prepare a powder of the coriander seeds, jeera, peppercorn and add to the chickpea mixture.
• Add the garlic cloves, curry leaves and coriander stems. Let the rasam mixture boil on medium heat. Add salt.
• Heat oil in a pan and add the mustard seeds. When the seeds splutter, add green chillies and asafoetida. Pour the seasoning into the rasam.
• Serve hot with rice.