Garbanzo Beans Rasam & Curry

Posted on January 13, 2024  •  2 minutes  • 253 words

Embark on a culinary journey with Garbanzo Beans Rasam & Curry – a harmonious duo that allows you to craft two dishes from a single recipe. This mild-flavored yet nutritious combo is not just easy on the palate but also on the gut. Perfectly paired with rice, the rasam can also be enjoyed as a comforting soup.

Preparation Time: 8 hours

Cooking Time: 30 minutes

Servings: 4 people

Ingredients

• 2 cups Garbanzo Beans (Black Chana)
• 1 Potato
• 1 Tomato
• 4 pinches of Asafoetida (2 for each dish)
• 1 cup Grated Coconut
• Salt
• For Tempering:
  • 2 tsp Mustard Seeds
  • 1 tsp Split black gram (urad dal)
  • 4 Red Chillies
  • 2 tsp Curry Leaves
  • 4 tsp Coconut Oil

Preparation Steps

1. Soak the beans overnight
2. Take 1 teaspoon of lukewarm water and dissolve the Asafoetida

Cooking Steps

1. Cook soaked garbanzo beans with 6 cups of water and 1 potato (with skin) for 25 minutes. Separate the liquid part for rasam
2. For the rasam, add pieces of tomato, salt, and let it boil for 3 minutes. Add asafoetida water at the end
3. For the Chana Curry, add 2 cups of water, peeled and chopped potato, garbanzo beans, and salt. Let it boil for 2 minutes. Then add asafoetida, grated coconut
4. Prepare tempering by heating oil and adding mustard seeds, split black gram, red chillies, and curry leaves until they sizzle
5. Pour the tempering over both dishes; distribute it equally between the two dishes.

Enjoy the wholesome goodness of this easy-to-make and easy-to-digest Garbanzo Beans Rasam & Curry!