Kala Channa Rasam( Brown Chickpea Rasam)

Kala Channa/Kadle Rasam 

Kala channa/ kadle rasam doesn't actually have any kala channa but is made from the water left over from boiling the kala channa/ brown kadle. When using the channa for a dry sabzi like Manoli kadle or usali, instead of throwing the water, you can make another dish out of it. Moreover, making dal/sambar as the gravy dish will make the meal too heavy with too much protein. The kala channa/ kadle rasam then becomes the perfect side dish for the meal.

Ingredients:

• Kala channa/kadle water: left over water after pressure cooking 
• Tomatoes:2-3 (pureed)
• Garlic: 3-4 (skinned and smashed)
• Rasam powder:2- 3tsp (according to taste)
• Turmeric: 1/4tsp
• Green chillies:1-2 slit in half
• Cilantro/coriander leaves- finely chopped
• Salt: to taste

Tempering:

•  Mustard seeds: 1tsp
• Cumin/jeers seeds: 1tsp
• Urad dal: 1/2 tsp
• Curry leaves: 8-10
• Hing/asafoetida:a pinch
• Oil: 1tsp

Method:

1. Heat the oil in a pan, then add the mustard seeds,cumin and urad dal. 
2. When the mustard seeds start to pop, add the hing, curry leaves, turmeric and the slit green chillies and smashed garlic and stir for a few seconds.
3. Add the tomato puree, the rasam powder and salt and stir or 5-6 minutes.
4. Add the kala channa water , salt and mix well.
5. Let it boil, then let it simmer for 5-6 minutes.
6. Garnish with chopped cilantro.
7. Serve the kala channa/ kadle rasam with rice and the Manoli kadle.

Manoli Kadle (Ivy gourd with Brown Channa/Chickpeas)

 Manoli Kadle

Another favorite Manglorean recipe is the Manoli Kadle-made with Ivy Gourd called 'Manoli' in Tulu (one of the languages spoken in Mangalore) 'tondli' in Marathi, 'tendli' in Konkani 'tindora' in Hindi and 'tondekai' in Kannada. 'Kadle' is the brown channa/kala channa (brown garbanzo beans) that is traditionally used but you could substitute it with kabuli channa (chickpeas/garbanzo beans) if you don't have the brown variety.
Ingredients:(serves 4)

• Brown/kala channa:3/4th cup (soaked overnight and pressure cooked till soft)
• Tondli-250gms(cut into long strips or thin rings)
• Grated coconut-2 tbsp.
• Red chilly powder-2-3 tsp( or according to your spice tolerance)
• Coriander powder: 1 tsp
• Turmeric: 1/2 tsp
• Garlic: 2 big/ 4-5 small(peeled and smashed just before adding to tadka/tempering)
• Tamarind paste-1/4tsp
• Mustard seeds: 1tsp
• Urad dal: 1tsp
• Curry leaves-10
• Hing/Asafoetida -a pinch
• Dry red chillies: 1-2(broken into half)
• Salt: to taste
• Oil: 2 tsp

Method:

1. Heat the oil is a non-stick pan, add the mustard seeds, urad dal and let the mustard pop.
2. Add the broken dry chillies, curry leaves and then the smashed garlic. Saute till the garlic gets a slight brown color.
3. Add the turmeric, hing and the chopped tondli and fry for 5 minutes.
4. Add the cooked channa, red chilli powder, coriander powder, salt and about 1/2-1 cup water.
5. Cover and cook till the tondli is soft,then add the tamarind paste. Mix and let the water evaporate.
6. Add the grated coconut and mix.
7. Serve the manoli kadle with hot rasam (recipe in my next post) and rice.

Note:
1)You can also use the dry dessicated (unsweetened) coconut available at grocery stores. Rehydrate it by adding it to hot water for 5 minutes. Strain and then add.
2) Use extra water when you pressure cook the kala channa-then drain the water and you can make rasam with it.
The manoli kadle, and the kala channa rasam combo goes together and is eaten with rice.

 Manoli Kadle with kadle (kala channa) rasam