In last post we did chana and ivy gourd dry curry and I promised you to post the Rasam which utilizes the drained water of cooked chana or chick pea. This is very nutritious and tasty too.
What we need-
Drained water of cooked chickpea – whatever you get.
Cooked tor dal – 1/4 cup
Green chillies -2
Jaggery – 1/2 tsp
Hing – ¼ tsp
Coconut oil – 1 tbl sp
Mustard – 1tsp
Red chilli – 1
Curry leaves – 1 spring
Crushed garlic – 6
-Drain water from the cooked chana or chick pea while making any curries.
-Boil this drained water by adding 1 cup of water, cooked toor dal, salt (if needed) ,jaggery, hing, green chillies.
-Cook until green chillies are cooked and flavour is released to water.
-Add seasoning by heating coconut oil. When it is hot, add mustard. When it splutters add red chilli, curry leaves, crushed garlic.
-Fry till garlics are brown and add this seasoning to Rasam.
Enjoy this Rasam with hot rice and any side dishes, like chickpea dry curry and papad.