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Channa Rasam

By: Sailu
Region: Indian
Dish:Vegetarian - Others


2 tomatoes

1 tablespoon boiled white channa

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

1-1/2 teaspoons lemon juice

1/4 teaspoon turmeric powder

Salt as per required

1/4 teaspoon hing

2 teaspoons coriander leaves, finely chopped
For tempering

1 teaspoon ghee

1 teaspoon mustard seeds

1 clove garlic, finely chopped

5-6 curry leaves
For powder

5-6 curry leaves

1 teaspoon pepper

1-1/2 cumin seeds

2 red chillies


To begin with Channa Rasam, grind tomatoes to a paste and dilute it with 2 cups of water.

Add turmeric powder, hing and salt to this and allow boiling till the raw smell vanishes.

Mash coarsely the boiled channa (if required remove the outer skin) and add ground powder, boiled channa and the 1 cup of channa stock and allow boiling until bubbles form on top.

Heat one teaspoon of ghee in a tadka pan, add mustard seeds and allow spluttering. Once it splutters, add finely chopped garlic pieces and curry leaves.

Serve Channa Rasam with steamed rice with a dollop of ghee and Elai Vadam or have it as a soup.


Channa Rasam is a lip smacking rasam which is made with the goodness of channa water (water obtained in the process of boiling chickpeas). Instead of using the traditional dal water, use the chana water to make your delicious rasam.

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