Protein-Packed Kabuli Chana Rasam: A Hearty South Indian Soup

Kabuli Chana Rasam Recipe

A Traditional South Indian Delight Packed with Protein

Kabuli Chana Rasam is a unique twist on the classic South Indian Rasam. Infused with the goodness of boiled chickpeas (Kabuli Chana), this flavorful soup-like dish is perfect for a light lunch or dinner, especially when paired with steaming rice. This healthy, high-protein vegetarian recipe combines the freshness of tomatoes, tanginess of lemon, and the warmth of aromatic spices, making it a soothing, nourishing option. The richness of chana stock adds depth, while the tempering of mustard seeds, garlic, and curry leaves brings out the dish’s signature flavor.

Ingredients

Nutritional Information (Approximate per Serving)

Preparation Time: 10 Minutes

Cooking Time: 20 Minutes

Total Time: 30 Minutes

Servings: 2

Cuisine: South Indian

Course: Lunch

Diet: High Protein, Vegetarian

Instructions

1. Prepare the Tomato Base:
   Begin by grinding the tomatoes into a smooth paste. Once ground, dilute the paste with about 2 cups of water in a saucepan. Add turmeric powder, asafoetida (hing), and salt. Stir the mixture well and bring it to a rolling boil, allowing the raw smell of the tomatoes to disappear. This step helps to infuse the flavors into the base of the rasam.

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2. Prepare the Fresh Rasam Masala:
   While the tomato mixture is boiling, grind the whole black peppercorns, cumin seeds, curry leaves, and dried red chillies into a coarse powder using a mixer. This freshly ground masala will add a distinct, aromatic touch to your rasam.

3. Mash the Kabuli Chana:
   In a separate bowl, mash the boiled Kabuli Chana coarsely. This will add texture to the rasam and contribute to its hearty nature.

4. Combine the Masala and Chana Stock:
   To the boiling tomato base, add the freshly ground rasam masala, the mashed Kabuli Chana, and 1 cup of chana stock (the water in which the chana was boiled). Let this simmer on low heat for a few minutes, allowing the rasam to froth up and the flavors to meld together.

5. Prepare the Tempering (Tadka):
   In a small tempering pan (tadka pan), heat 1 teaspoon of ghee. Add mustard seeds to the hot ghee and let them splutter. Once the mustard seeds splutter, add the finely chopped garlic and curry leaves. Sauté for a minute or until the garlic turns golden brown and fragrant.

6. Final Step:
   Pour this tempering over the boiling rasam. Give the rasam a good stir, and let it cook for another minute or two before turning off the flame.

7. Serving Suggestion:
   Serve this delicious Kabuli Chana Rasam hot with a bowl of steaming rice. For an extra touch, add a dollop of ghee on top. Pair it with sides like Elai Vadam (crispy rice crackers), Chow Chow Pasiparuppu Poriyal (Chayote Squash and Moong Stir Fry), and Pudina Buttermilk for a wholesome meal.

Tips for Best Results:

• Adjust Spice Levels: If you prefer a milder flavor, reduce the quantity of dried red chillies and black peppercorns.
• Use Fresh Chana Stock: For a richer flavor, use freshly boiled chana stock rather than water.
• Garnish with More Herbs: Adding a sprinkle of fresh coriander leaves enhances the fresh, aromatic taste of this dish.

Enjoy Your Healthy, High-Protein Kabuli Chana Rasam!

This Kabuli Chana Rasam is not only packed with flavors but also boasts a healthy dose of protein from the chickpeas. Perfect for those looking to enjoy a nourishing, satisfying meal while keeping things light. It’s a beautiful example of South Indian cuisine with a twist, bringing together the traditional tangy rasam and the heartiness of chickpeas.