Sprouted Chickpeas and Tomato Rasam

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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How to Make Sprouted Chickpeas and Tomato Rasam

  • 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.
  • Heat a tsp of oil; add the mustard seeds, cumin seeds, asafoetida powder and red chillies.
  • Let them splutter. Add the curry leaves, and pureed chickpeas water immediately.
  • Let them boil. Put off the stove. Once it starts boiling, add the lemon juice and chopped coriander leaves.
  • Serve hot with rice.
  • Recipe courtesy: Priya Easy N Tasty Recipes