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Sprouted Chickpeas and Tomato Rasam Recipe

Sprouted Chickpeas and Tomato Rasam is a popular Indian Curries
Author :
On :
Thursday, 21 April, 2016
Category :
Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Servings :
Serves 2
Rated 3 based on 100 votes


  • 1/2 cup - Sprouted Chickpeas (cooked and pureed)
  • 2 - Tomatoes (small and ripen)
  • 1 tsp - Rasam powder
  • 2 - Garlic (crushed)
  • 1 tsp - Lemon juice
  • 1/2 tsp - Mustard Seeds + Cumin seeds
  • 1/4 tsp - Asafoetida powder
  • 2 - Dry Red Chillies
  • Few Curry leaves
  • 2 tbsp - Chopped Coriander leaves
  • Salt
  • Oil
  • How to Make Sprouted Chickpeas and Tomato Rasam:

    1. Smash the tomatoes nicely, add the cooked and pureed sprouted chickpeas and crushed garlic cloves. Also add rasam powder, salt and 1 cup of water.
    2. Heat a tsp of oil; add the mustard seeds, cumin seeds, asafoetida powder and red chillies.
    3. Let them splutter. Add the curry leaves, and pureed chickpeas water immediately.
    4. Let them boil. Put off the stove. Once it starts boiling, add the lemon juice and chopped coriander leaves.
    5. Serve hot with rice.
    6. Recipe courtesy: Priya Easy N Tasty Recipes


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