Black Chickpeas Rasam (stew)/ Black Chana saaru

As other pulses, chickpeas are loaded with protein and they are rich sources of dietary fibre. They are good for diabetics to add in their daily diet as they have low glycaemic index.

Black chickpeas – 1 cup, soaked over night
Grated coconut – 2 spoons
Tamarind – 1 spoon
Garlic – 10 cloves
Red chillis -3
Coriander seeds – 1 spoon
Oil – 2 spoons
Mustard seeds – ½ spoon
Curry leaves – a strand
Salt to taste

Wash and soak chickpeas for 6-8 hours or overnight. Pressure cook till soft. 3 whistles should be enough. Fry coriander and chillis with little oil until color of coriander changes to brown and you get a nice aroma. Do it in medium flame. Grind coconut, 3 spoons of cooked chickpeas, tamarind and fried spices to a smooth paste. Transfer this paste to a vessel. Add required amount of water (about 3 cups) or adjust the consistency as per your taste. Too thick saaru won’t taste great. It should be of watery consistency. Add salt to taste, mix and boil.

Tempering: In a pan, heat oil. Add mustard seeds and peeled garlic cloves. Fry them tossing. It is done, when mustards start spluttering and garlic browns. Switch off the stove & add this to the saaru. Serve hot saaru with rice and salads or vegetable stir-fries.


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