I actually set out to make Chana Ghassi and got sidetracked into making this recipe. As I researched to reconfirm the ingredients for the Ghassi, I came across this recipe for Chane Saaru | Kadale Kalu Saaru.

Konkani Kadale Kalu Saaru or Chane Saaru: A thin stew made with black chickpeas — Konkani Kadale Kalu Saaru

Made with kala chana (black chickpeas or whole bengal gram), this saaru is protein rich and light on the stomach. It makes for a change from the usual rasams we make at home on a regular basis.

There are many recipes out there but I chose this recipe from Konkani Food Recipes for two reasons:

The flavour profile appealed to me.
The use of chana as the star ingredient.

Some of the other recipes used just the water in which the chana was cooked while other incorporated vegetables like brinjals and potato. The latter also had a thicker consistency (more like a sambar), while I wanted a thin rasam consistency.

Do also try my recipes for Ulava Chaaru | Kollu Rasam.

Recipe for Chane Saaru | Kadale Kalu Saaru | Kala Chana Rasam

Chane Saaru | Kadale Kalu Saaru

Aruna

Kadale Kalu Saaru is a traditional recipe from Konkani cuisine which uses Kala Chana (black chickpeas or bengal gram) as the main ingredient. Also called Chane Saaru, it is flavoured with Coconut, chillies and tamarind.

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Prep Time 10

Cook Time 20

Soaking Time 8

Total Time 30

Course Accompaniment, Main

Cuisine Indian, Karnataka, Konkani

Servings People

Ingredients

1/4 Cup Kala Chana, Black Chickpeas, Bengal Gram
1 tbsp Tamarind Extract
Salt to Taste

For the Masala

1 tbsp Grated Coconut
2-3 Red Chillies
1 tsp Coriander Seeds
1 tsp Oil (Coconut oil preferred)

For Tempering

2 tsp Oil (Coconut oil preferred)
4-6 Cloves Garlic (Optional)
1 tsp Mustard Seeds
A Few Curry Leaves

Instructions

Getting the Chana Ready

Wash and soak the kala chana in 2 cups water for 6 to 8 hours.
Drain all the water.
Add 2 cups water and pressure cook till they are soft. They must retain their shape and not break apart.
Set aside.

Making the Masala

In a ladle, heat 1 tsp oil.
Add the coriander seeds and red chillies.
Stir-fry till they start to change colour.
Transfer to a chutney grinder and let it cool a bit.
Add coconut, tamarind paste, and grind to a smooth paste. Add a little water to help with the grinding.

Making the Chane Saaru | Kadale Kalu Saaru

Add the ground masala and salt to the cooked chana.
Add more water, as required, to get a thin, rasam-like consistency.
Bring to a boil, and let the saaru simmer for 5 minutes.
Turn off the heat.
In a ladle, heat the oil.
Add mustard seeds and wait till they splutter.
If you are using garlic, add the crushed garlic and let it brown a bit.
Add curry leaves and stir-fry for a few seconds.
Add the tempering to the saaru.
Serve with warm rice.

Keyword Chane Saaru, Kadale Kalu Saaru, Kala Chana Rasam

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

Chane Saaru | Kadale Kalu Saaru | Senagala Charu | Kothu Kadalai Rasam

How to Make Kadale Kalu Saaru | Chane Saaru

Cooking the Kadale Kalu | Kala Chana
1. Wash the kala chana thoroughly under running water and then soak in 2 cups water for a minimum of 6 hours. Whole pulses/lentils are best digested when soaked well.
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2. Drain all the water and add 2 cups of fresh water to the soaked chana.
3. Pressure cook the kala chana till they are just cooked. The chana must break when pressed but not become mushy.
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4. Set aside. Do not drain the water in which the chana were cooked as it is the main ingredient of our rasam.
Making the Masala
1. In 1 tsp oil, fry the coriander seeds and red chillies till they start to change colour and become aromatic.
2. Let the fried ingredients cool a bit.
3. Grind the coriander seeds, chillies, coconut, and tamarind paste along with some water to a smooth paste.
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Making the Chane Saaru | Kadale Kalu Saaru
1. Mix the ground masala and salt with the cooked chana.
2. If required, add more water to get a rasam-like consistency.
3. Boil the rasam for 2 to 3 minutes.
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4. Turn off the heat.
5. In a ladle, heat the oil and add the mustard seeds
6. After the mustard seeds crackle, add the crushed garlic (if you are using some) and let it brown a bit.
7. Next, add curry leaves and stir-fry for a few seconds.
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8. Mix the tempering to the saaru.
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9. Cover and set aside for 10 minutes so that the flavours meld.
Serve with warm rice.