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    Home » Konkani Recipes

    Chana Rasam | What to do with aquafaba?

    Published: Sep 19, 2015 · Modified: Mar 10, 2024 by Kushi · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Chana Rasam (Chane Saaru) is a delicious and comforting recipe made with leftover chickpea water after boiling. Serve it as a soup or with steaming hot rice.

    Chana Rasam | Chane Saaru | Soup | What to do with aquafaba or chickpea water after boiling.

    Recipe card

    Chana Rasam | Chane Saaru | Soup | What to do with aquafaba or chickpea water after boiling.

    Chana Rasam | What to do with aquafaba?

    Kushi
    Chana Rasam (Chane Saaru) is a delicious and comforting recipe made with leftover chickpea water after boiling. Serve it as a soup or with steaming hot rice.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Course Dinner, Lunch
    Cuisine Indian
    Servings 3
    Calories 60 kcal

    Equipment

    • Pan

    Ingredients
      

    • 2 to 3 cups of Leftover water from cooking Chickpeas aquafaba
    • 10 to 12 Garlic cloves crushed or finely chopped
    • 1 to 2 Dry Red Chili broken
    • 1 tablespoon Coconut oil Vegetable oil
    • Asafoetida hing a pinch, optional
    • Coriander Leaves chopped for garnish.
    • Salt to taste

    Instructions
     

    • Bring the chickpea water to a nice boil. Add salt to taste as needed.
      2 to 3 cups of Leftover water from cooking Chickpeas, Salt to taste
    • Heat oil in a pan on medium flame. Add the crushed garlic cloves and saute until golden and aromatic. Add the dry red chili and saute for a few seconds. Switch off the flame.
      10 to 12 Garlic cloves, 1 to 2 Dry Red Chili, 1 tablespoon Coconut oil, Asafoetida
    • Add the tempering to the boiled chickpea water.
    • Garnish it with coriander leaves, serve hot, and enjoy.
      Coriander Leaves

    Notes

    • This saaru or rasam can be prepared by soaking dried chickpeas or other dried beans overnight and cooking them.
    • You can also add a few chickpeas and one potato to this recipe. In Konkani, this type of curry is called grandmother's sarupkari. 
    • Instead of garlic cloves, you can also use mustard seeds, curry leaves, and hing for tempering to make it a no-garlic, no-onion recipe. 

    Nutrition

    Calories: 60kcalCarbohydrates: 5gProtein: 1gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 391mgPotassium: 88mgFiber: 0.4gSugar: 1gVitamin A: 144IUVitamin C: 25mgCalcium: 20mgIron: 0.3mg
    Tried this recipe?Let us know how it was!

    What to do with chickpea water after boiling?

    • Do not discard the water that is left after pressure cooking or boiling the chickpeas (chana). This is called chana water or aquafaba.
    • Make saaru, also called rasam or Indian soup, by simply tempering garlic cloves and red chilies or mustard seeds and curry leaves with a pinch of hing.
    • Add leftover chana water to pressure cooked toor dal to make dal rasam.
    • Use it to make your hummus extra creamy.
    • Aquafaba is used as an egg substitute in vegan baking.
    • It can also be used to make pavlova (egg-free meringue).

    I generally use the water that is left after pressure cooking the dried and soaked chickpeas and do not try with the canned chickpeas' leftover water.

    We prepare this Konkani chane saaru, also called chana rasam or soup, especially after making chane usli (sundal or stir fry) or chane gashi or the popular chole (chana masala).

    Ingredients

    • Leftover water after cooking chickpeas (chana) also called aquafaba.
    • For the tempering, coconut oil is traditionally preferred. However, you can use any cooking oil along with dry red chilies and crushed garlic cloves.

    Check out the recipe card for the full list of the ingredients.

    Step-by-step instructions

    • Bring the chickpea water to a nice boil. Add salt to taste as needed. 
    • Heat oil in a pan on medium flame. Add the crushed garlic cloves and saute until golden and aromatic. Add the dry red chili and saute for a few seconds. Switch off the flame. 
    • Add the tempering to the boiled chickpea water. 
    • Garnish it with coriander leaves, serve hot, and enjoy.

    Tips

    • This saaru or rasam can be prepared by soaking dried chickpeas or other dried beans overnight and cooking them.
    • You can also add a few chickpeas and one potato to this recipe. In Konkani, this type of curry is called grandmother's sarupkari. 
    • Instead of garlic cloves, you can also use mustard seeds, curry leaves, and hing for tempering to make it a no-garlic, no-onion recipe. 

    More leftover recipes

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      Avocado Chicken Salad | Simple Leftover Chicken Recipe
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      Bread Upma | Bread Usli | Leftover Bread Recipe
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      Leftover Rice Fritters | Simple Leftover Rice Recipe
    • easy leftover idli batter recipe - spot idli, hyderabadi tawa idly recipe
      Spot Idli | Tawa Idli | Recipe with Leftover Idli Batter

    Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.

    Note: We originally posted this chana rasam recipe in Sept 2015. It has now been modified in March 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.

    More The Best Konkani Recipes (Quick & Easy)

    • Patrode (Patrado in konkani) - Steamed taro rolls or colocasia rolls, alu vadi or patra.
      Patrode | Steamed Taro Rolls Recipe | Colocasia Rolls
    • Doodh Pak Recipe | Traditional Indian Rice Pudding Dessert | Rice Kheer Sweet.
      Doodh Pak Recipe | Indian Rice Pudding
    • Laayi Pitta Undo (Puffed Paddy Ladoo, Aralu Unde) - Janmashtami & Ganesh Chaturthi Sweet Recipe.
      Laayi Pitta Undo | Janmashtami & Ganesh Chaturthi Laddu
    • Sprouted Moong Usli | Mung Beans Sprouts Stir Fry | Green Gram Sundal - Indian Breakfast Recipe.
      Sprouted Moong Usli Recipe | Green Gram Sundal

    Reader Interactions

    Comments

    1. Traditionallymodernfood

      September 19, 2015 at 11:56 pm

      5 stars
      This s new to me..looks comforting

      Reply
      • Kushi

        September 20, 2015 at 9:03 pm

        Thank you so much 🙂

        Reply
    2. Nalini Somayaji

      September 20, 2015 at 12:15 am

      5 stars
      love to have a glass of chane saaru or rasam...multi purpose ..can use as soup ..good idea..dear..

      Reply
      • Kushi

        September 20, 2015 at 9:02 pm

        Thank you Nalini 🙂

        Reply
    3. Anne

      September 20, 2015 at 12:24 pm

      5 stars
      Wow this looks so creative!!! I love the idea of using chickpea water as broth for soup!

      Reply
      • Kushi

        September 20, 2015 at 9:02 pm

        Thank you Anne 🙂

        Reply
    4. Spiceindiaonline

      September 23, 2015 at 2:52 pm

      5 stars
      This is new to me, have to try this wonderful rasam!

      Reply
      • Kushi

        September 23, 2015 at 3:05 pm

        Thank you dear 🙂

        Reply
    5 from 5 votes (1 rating without comment)

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