Chickpeas Rasam

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Soups-Stews Recipes. You may also want to try Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba, Aatu Kal Paya

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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.

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