Kabuli Chana Rasam Recipe

Channa Rasam is a lip smacking rasam which is made with the goodness of channa water, which is the water obtained in the process of boiling chickpeas.  Tomatoes, Kabuli Chana (White Chickpeas), Chana stock, Lemon juice, Turmeric powder (Haldi), Salt, Asafoetida (hing), Coriander (Dhania) Leaves, Ghee, Mustard seeds (Rai/ Kadugu), Garlic, Curry leaves, Curry leaves, Whole Black Pepper Corns, Cumin seeds (Jeera), Dry Red Chillies   2 Tomatoes 1 tablespoon Kabuli Chana (White Chickpeas) , boiled 1 cup Chana stock , (water in which channa was boiled) 1-1/2 teaspoons Lemon juice 1/4 teaspoon Turmeric powder (Haldi) Salt , as per required 1/4 teaspoon Asafoetida (hing) 2 teaspoons Coriander (Dhania) Leaves , finely chopped For tempering 1 teaspoon Ghee 1 teaspoon Mustard seeds (Rai/ Kadugu) 1 clove Garlic , finely chopped 5-6 Curry leaves For fresh rasam masala 5-6 Curry leaves 1/2 teaspoon Whole Black Pepper Corns 1-1/2 Cumin seeds (Jeera) 2 Dry Red Chillies     10   20     To begin with Kabuli Chana Rasam, grind tomatoes to a paste and dilute it with 2 cups of water.Add turmeric powder, hing and salt to this, transfer to a saucepan and bring to a rolling boiling till the raw smell vanishes.To make the fresh rasam masala, in a mixer-jar combine black peppercorns, cumin seeds, curry leaves and dried red chillies. Grind to a coarse masala. Mash coarsely the boiled chana and add the freshly ground rasam masala, boiled chana and the 1 cup of chana stock and boil until the rasam froths up. Heat one teaspoon of ghee in a tadka pan, add mustard seeds and allow it to splutter. . Once it splutters, add finely chopped garlic pieces and curry leaves. Pour this tempering over the boiling rasam. Turn off the flame. Serve Channa Rasam with steamed rice with a dollop of ghee and Elai Vadam, Chow Chow Pasiparuppu Poriyal Recipe (Chayote Squash And Moong Stir Fry) and Pudina Buttermilk Recipe.