Chickpeas ~ Bimbul Rasam (Saar).

“Chickpeas ~ Bimbul Rasam” … A delicious spicy rasam / saar prepared from the cooked and strained liquid of Kabuli Chana / White Chana / Chickpeas along with Bimbul .... Easy one, to serve with hot rice ... Tastes Yumz .....

Kabuli Chana / Chickpeas / White Chana is a sun dried pulse available in plenty. It does have a slightly sweetish taste when cooked. Two varieties off white and black are available. By and large the black ones are used in preparation of curries / bhaji’s. I have already posted many recipes using black chana. In my home we prefer white chana to black chana as these are soften when cooked and does not turn hard on a few hours time. You can use any one of the chana ie. Either white or black for this recipe. You may also please check on the label column for the same. and also similar saar recipes where I have shared some step by step pictures. This pulse needs to be soaked overnight or for about 8 hrs before cooking them. The water in which the chana is cooked is strained and rasam / saar is prepared out of the same. For the curry you only need the cooked pulse. So the next time you cook any pulse, do not throw away the water in which the pluses are cooked, sieve it and prepare rasam / saar out of it. I never throw it, for that matter I think no one does. Again, there are many varieties in which you can prepare the saar, also season it with either karbev-sasam or losun. Depends on individual taste too. Today I prepared rasam out of the cooked water of kabuli chana by adding in rasam powder (store bought). Easy and fast and yummy with rice too. If you do not desire to relish it with rice you can always drink it steaming hot as an appetizer too. 

** How to obtain the Chana Saaru : Pick and clean required amount of white / black chana and soak in plenty of water overnight or for at least 8 hours. Wash and rinse again in plenty of water and put it in a pressure cooker with water an inch above the level of the chana. Pressure cook the chana to 2-3 whistle or till done. Now you can either let the pressure fall on its own and then gently open the lid or follow the method which I usually do. I leave aside the chana in pressure cooker cooked aside for a good 4-5 hours as it is. The water in which the chana is cooked gets thickned if you keep this untouched for a few hours. Then I add about 2-3 glasses of water to it and mix well. This sort of cleans the cooked chana and gives you good thick cooked water for preparation of saar. Now strain the cooked liquid from the kabuli chana / chick peas / white chana into another vessel. Use the cooked chana to prepare any curry of your choice and use the cooked water to prepare spicy saar / rasam. Never discard the cooked water, you can always store it fridge and prepare the same withing two days.

** Now to prepare the Kabuli Chana / Chick Peas / White Chana Rasam : Bring the cooked chana water, say about 5-6 glasses in all to a boiling point. Lower the heat and add in 3-4 bimbul trimmed on sides and cut into 3 pieces horizontally. Add salt to taste and 1 tblsp of prepared hing water. If gummy hing is not available to prepare the hing water and you always use powdered hing then leave out the addition of the same and you can add it in seasoning / tempering. 

** Note : If Bimbul is not available you can add Hogplum, star fruit, kokums or tamarind paste to the saar too. Otherwise, you can simply add in 2 finely chopped tomatoes too. Here I have used bimbul as they impart a different sort of tangy taste. Also I had them at home so decided in using them. 

** For Tempering : Heat 2 tblsp of oil in a small pan, when hot lower the heat to medium and add in 1 tsp of jeera, fry a few seconds and then add in 1 tsp of mustard seeds, when they begin to splutter add in 8-10 curry leaves and 2 tblsp of sambar / rasam powder. ( I used store bought rasam powder). If adding hing powder add in 1 tsp of it along with the sambar powder. Fry for a few seconds. Remove and pour it over the simmering saar / rasam

** Mix the saar well with the tempering. Let the rasam / saar simmer for a good 20 minutes. If you find the rasam bit too thick you can add in another glass of water. Just check the consistency properly before you add in the water. Chick peas saar / rasam is done. Garnish with a handful of finely chopped coriander leaves. Cover and keep aside for 30 minutes for the flavours to seep in.

** "Chickpeas ~ Bimbul Rasam / Saar" is done and ready to be served. Serve this piping hot with rice and some bhaji or as an appetizer / soup. Tastes awesome especially during winter and rainy season. Remember you can use the cooked water of all the pulses and prepare similar Rasam / Saar. So never discard the water and follow the tip I shared to get thick cooked water for preparation of Rasam. Enjoy this one with your family and friends. They are sure to love this one.

** Prepared Hing Water : Hing water is prepared by putting a small marble sized gummy hing (available in South Indian Stores) into a glass bottle and adding about a small cup of boiled and cooled water to it. Within a few hours the hing will slowly melt and you will get a thick whitish liquid. This is hing water. You can keep this in the fridge and use sparingly as and when needed. We GSB / Saraswat Konkani people usually prepare the same and keep it in the fridge always and use the same for dal, patrado or any other humman etc

** An earnest Request : For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you.