Black Chickpea Rasam (Kadala Rasam with Chickpea Stock)

No ratings yet

Black Chickpea Rasam (Kadala Rasam with Chickpea Stock)

A soothing and nourishing South Indian Kadala Rasam made with black chickpea stock water. Light, comforting, and perfect with rice or as a warm, restorative soup.

Prep Time5

Cook Time20

Total Time25

Course: Entree

Cuisine: Tamil Nadu

Keyword: black chickpea rasam, kadala rasam

Servings:

Calories: 121kcal

Author: Srividhya G

Ingredients

Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

To Pressure Cook

¾ cup black chickpeas soaked overnight
⅛ tsp turmeric powder
2 cups water
2 tbsp toor dal
½ cup water

To Grind

50 g tomato half of a medium tomato
15 curry leaves
5 cloves garlic
½ cup cilantro
2 tsp cumin
1.25 tsp whole pepper
3 tsp rasam powder
1 tsp tamarind paste
½ cup water for grinding

Other Ingredients

3 cups water divided
2 tsp salt adjust to taste
½ tomato chopped
10 cloves garlic
1 cup chickpea stock water

To Temper

1 tsp ghee or oil
½ tsp cumin seeds
½ tsp mustard seeds

Instructions

Add soaked black chickpeas, turmeric powder, and 2 cups of water to a pressure cooker. Cook for 3 whistles, then let the pressure release naturally. Then reserve 1 cup of stock water.
Similarly, Pressure-cook 2 tbsp of toor dal with ½ cup water until soft. Mash lightly and set aside. You can pressure-cook using the pot-in-pot method and cook both toor dal and chickpeas at the same time. I didn’t show it in the video because I used my frozen toor dal. Took ¼ cup and diluted it with ½ cup of water.
Grind curry leaves, cilantro, half a tomato, garlic, cumin, pepper, rasam powder, tamarind paste, and ½ cup water to a smooth paste.
Add the ground paste to your cooking vessel (or eeya sombu). Stir in 1 cup of water, salt, chopped tomato, and 10 garlic cloves. Simmer gently until the garlic softens.
Add the mashed toor dal, followed by chickpea stock water and 2 cups of water. Heat until the rasam turns frothy on top. Do not boil.
Heat ghee or oil, splutter mustard seeds and cumin seeds, and pour over the rasam. Rest for a minute and serve warm.

Notes

With mashed chickpeas: Mash a few cooked chickpeas into the rasam for a heartier texture.
No garlic version: Skip garlic and increase pepper for a sattvic-style rasam.
Spicier rasam: Add extra pepper or a pinch of red chilli powder.
Oil-free/vegan: Temper in peanut, sesame, or any neutral oil instead of ghee.
Without toor dal: You can totally skip toor dal and add more water.
You can play with the measurements of rasam powder. You use 2 tsp and add 1 tsp of red chili powder, or you can even use sambar powder instead of rasam powder.

Nutrition