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kala chana recipes | rasam | black chickpeas

kala chana recipes | rasam | black chickpeas |sprouted kadale kalu saru and usli | kadalekalu saruIn this episode, we have two recipes made from cooked chickpeas, also known as black chana or black chickpeas. I cooked the Bengal gram for making usli, also called sundal. In our home we eat this usli as a side dish with rasam rice. I did not had any rasam at that point so I thought, why not make rasam out of these cooked chickpeas? So, I made it. It was so tasty that I had to share it with our Swayam Paaka family. Hence, this recipe. I made saru/rasam with ½ cup of cooked chickpeas and used the remaining for making usli. This is a vegan recipe.
About Chickpea Rasam:
Chickpea rasam is a delightful variation of the traditional South Indian rasam, incorporating the earthy flavors of chickpeas. This nutritious and protein-rich dish is perfect for those looking to add a twist to their regular rasam. The cooked chickpeas not only enhance the texture but also impart a unique taste, making the rasam more wholesome. To make chickpea rasam, start by using cooked chickpeas as a base, along with traditional rasam spices and ingredients like tamarind, jaggery and coconut.The result is a tangy, spicy, and highly flavorful soup that pairs wonderfully with rice or can be enjoyed as a standalone dish. This innovative recipe is a must-try for rasam lovers and offers a new way to enjoy the health benefits of chickpeas.
Kala chana / black chickpea  is a rich source of plant-based protein. 100 grams of kala chana contains approximately 20 grams of protein, making it an excellent source of protein for vegetarians and vegans. For more information about chickpeas benefits please read BENEFITS OF CHICKPEAS.

Ingredients:

For Rasam/Saru:

Ingredients for grinding:

  • around 1/2 cup cooked bengal gram /kadalekaLu /kala chana (soaked or sprouted )
  • 1 small onion(Optional)
  • 1 to 2 tbsp coconut(optional)
  • key lime size tamarind(Soaked in water)
  • 2 to 3 tsp sarina pudi/rasam powder
  • 1 tsp jaggery
  • 1 tsp salt or salt to taste

Also we need:

  • Few curry leaves
  • Chopped coriander leaves

for seasoning:

  • 1 tsp peanut oil or cooking oil
  • pinch of hing
  • 1/4 tsp mustard seeds
  • 1/4 tsp jeera/cumin seeds
  • pinch of turmeric powder

For usli/palya:

  • 3 tsp oil
  • pinch of hing
  • 1/2 tsp mustard seeds
  • 1 tsp kadlebele/uddinabele(chana and urad dals mix)
  • few curry leaves
  • 1 to 2 green chilies
  • grated coconut
  • chopped coriander leaves
  • salt to taste
  • Chopped coriander leaves
  • Grated coconut

Method:

Pressure Cook Chickpeas:

  1. Pressure cook the soaked chickpeas on medium heat. Turn off the heat after 3 to 4 whistles.

Prepare the Grinding Paste:

  1. Grind all the ingredients (listed for grinding) to a fine paste. You can add the cooked chickpea water to help with grinding.

Make the Rasam:

  1. Transfer the paste to a pan, and add water to achieve the desired rasam consistency (I used around 3 cups of water).
  2. Add curry leaves, mix well, and let it cook/boil on medium-low heat.
  3. Instead of throwing away the long coriander leaf stems, wash and save them in the freezer. Add these stems to the rasam as well.
  4. Let the mixture cook/boil on medium-low heat.
  5. Once the rasam boils, add some chopped coriander leaves and prepare the seasoning.

Prepare the Seasoning for Rasam:

  1. Heat oil in a ladle, add hing (asafoetida) and mustard seeds. Once the mustard seeds pop, add jeera (cumin seeds).
  2. Add this seasoning to the rasam. Now it is ready to serve.

Making Usli:

  1. Heat oil in a pan, add hing and mustard seeds. Once the mustard seeds pop, add dals (lentils).
  2. Once the dals turn golden brown, add green chilies and fry for a few seconds.
  3. Add the cooked chickpeas, salt, and curry leaves. Mix well and let the extra water evaporate. Once the water has evaporated, add chopped coriander leaves and grated coconut. Mix well and turn off the heat.
  4. Now, both saru (rasam) and palya/usli are ready to serve!