Thursday, August 14, 2008

Black Chana Rasam / Chane Saar

We make this saar with the water used to boil kala chana. It is served with rice and can be also had like a soup.


2 cups of water in which chana is boiled.
10-15 boiled kala chana
1 tablespoon grated coconut
3 green chilies
1 tablespoon coconut oil or any other oil
2 tablespoon coriander leaves

1 teaspoon mustard seeds
8-10 curry leaves

or season with:
3-4 garlic pods

Grind the kala chana seeds with grated coconut to make a fine paste. Put the chana water in a vessel along with the paste and slit green chilies. Get the mixture to a boil. Add salt as per taste. For seasoning, heat oil and add mustard seeds. When they splutter, add asafoetida and curry leaves. Add the seasoning to the saar and cook covered for 3-4 minutes so that the seasoning flavors are absorbed by the saar.
Alternative, for seasoning, crush the garlic pods and fry in the coconut oil on a low flame till golden brown. Add the garlic pods to the saar.
Garnish with coriander leaves.

Preparation time: 20 minutes
Serves: 2