Chana Rasam | What to do with aquafaba?
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.
Servings: 3
Calories: 60kcal
Equipment
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: 60kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 391mg | Potassium: 88mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 25mg | Calcium: 20mg | Iron: 0.3mg