Kabuli Chana Rasam Recipe – A Delicious South Indian Lentil Soup
Kabuli Chana Rasam, a unique and flavorful variation of the traditional rasam, combines the richness of chickpeas (kabuli chana) with the tangy, spicy elements that define this comforting South Indian dish. Perfect for lunch, this high-protein vegetarian recipe is a healthy delight, pairing wonderfully with steamed rice or Chao Chao Thoran (stir-fried vegetables) for a complete meal.
This recipe is an ideal choice for those looking for a protein-packed meal, while still enjoying the traditional warmth and spices of Indian cuisine. In this version, kabuli chana (chickpeas) are cooked in a tangy, aromatic broth made with tamarind, spices, and herbs. The result is a soul-satisfying dish that is both nutritious and bursting with flavors.
Ingredients
(Makes 2 servings)
| Ingredient | Quantity |
|---|---|
| Tomatoes | 2 medium, finely chopped |
| Kabuli Chana (Chickpeas) | 1 large tablespoon, boiled |
| Chickpea Cooking Water | 1 cup (from boiling chickpeas) |
| Lemon Juice | 1-1/2 teaspoons |
| Turmeric Powder | 1/4 teaspoon |
| Salt | To taste |
| Asafoetida (Hing) | 1/4 teaspoon |
| Fresh Coriander | 2 teaspoons, finely chopped |
| Ghee | 1 teaspoon |
| Mustard Seeds (Rai) | 1 teaspoon |
| Garlic | 1 clove, finely chopped |
| Curry Leaves | 5-6 leaves |
| Cumin Seeds (Jeera) | 1-1/2 teaspoons |
| Black Pepper Powder | 1/2 teaspoon |
| Dried Red Chilies | 2 whole, broken into pieces |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Cuisine: South Indian
Course: Lunch
Diet: High Protein Vegetarian
Instructions
Follow these easy steps to make Kabuli Chana Rasam:
-
Prepare the Tomato Base:
In a blender, combine the chopped tomatoes and grind them into a smooth paste. Add 2 cups of water to this paste, mix well, and pour the mixture into a saucepan. Bring it to a simmer over medium heat. -
Add the Spices:
To the saucepan, add turmeric powder, asafoetida (hing), and salt. Let it cook for 5-6 minutes, allowing the flavors to meld together. -
Grind the Spice Mix:
In a separate grinder, combine curry leaves, cumin seeds, black pepper powder, and dried red chilies. Grind these into a smooth powder and set it aside for later use. -
Mash the Chickpeas:
Lightly mash the boiled kabuli chana (chickpeas) with a spoon. Set aside. -
Cook the Rasam:
After the tomato mixture has cooked for 5-6 minutes, add the freshly ground spice powder, the mashed chickpeas, and 1 cup of the reserved chickpea cooking water to the saucepan. Let it simmer until it comes to a boil, about 4-5 minutes. Taste and adjust salt if needed. -
Prepare the Tempering:
In a small frying pan, heat ghee over medium heat. Add mustard seeds and let them splutter for about 10 seconds. Next, add the chopped garlic and curry leaves. Sauté for another 20 seconds until fragrant. -
Final Touch:
Pour this tempering (tadka) into the rasam and stir to combine. Add fresh lemon juice to balance the flavors. Let it simmer for another minute. -
Serve:
Serve the hot Kabuli Chana Rasam with steamed rice or alongside Chao Chao Thoran for a perfect meal. Garnish with fresh coriander leaves before serving.
Serving Suggestions
Kabuli Chana Rasam is traditionally served with steamed rice, but it can also be enjoyed with crispy papad or a side of sautéed vegetables like Chao Chao Thoran. Its bold flavors and protein-rich ingredients make it a complete and satisfying lunch option.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 9 g |
| Carbohydrates | 20 g |
| Fat | 5 g |
| Fiber | 5 g |
| Sodium | 300 mg |
This Kabuli Chana Rasam recipe brings a comforting South Indian twist to the traditional rasam, infusing it with the richness of chickpeas, making it not only a flavorful but also a nutritious addition to your meal. Enjoy this warm, tangy, and spicy soup with a bowl of rice or roti for a delightful lunch that will leave you satisfied and nourished!
