Sprouted Chickpeas and Tomato 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

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  • 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

  • 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