Channa Rasam

Ingredients:

Tomatoes – 2

Boiled white channa – 1 tablespoon

Channa stock – 1 cup (water in which channa was boiled)

Turmeric powder – ¼ teaspoon

Salt – 1¼ teaspoons

Hing – ¼ teaspoon

Coriander leaves – 2 teaspoons (finely chopped)

Tempering:

Ghee – 1 teaspoon

Mustard seeds – 1 teaspoon

Garlic – 1 clove (finely chopped)

Curry leaves – 5 or 6

Grind to powder:

Curry leaves – 5 leaves

Pepper – 1 teaspoon

Cumin seeds – 1½ teaspoons

Red chillies – 2

Method:

1. Grind the ingredients mentioned to powder & keep aside.
2. Grind roughly chopped tomatoes along with turmeric powder, hing and salt to a smooth paste .
3. Heat a pan & add one glass of water, add the tomato paste to this and allow boiling for 5 to 7 mins.
4. Mash coarsely the boiled channa and add to rasam.
5. Add the ground powder, 1 cup of channa stock and one more cup of water, allow boiling until it froths on top.
6. Heat one teaspoon of ghee, add mustard seeds and allow spluttering.
7. Add finely chopped garlic pieces and curry leaves.
8. Once garlic turn golden brown add the seasoning to the rasam along with chopped coriander leaves, keep closed to retain the aroma.
9. Serve with hot rice & ghee.