– Soak channa overnight, pressure cook and grind it to a coarse paste in mixie.
– Without adding oil in a pan, sauté pepper, cumin seeds, coriander seeds, red chillies and grind to a coarse powder in mixie.
– Add oil in a pressure cooker and sauté cinnamon, fennel seeds, chopped pearl onion, curry leaves, coriander leaves, ginger garlic paste, tomato, salt, boiled channa water, crumbled channa, grounded powder and pressure cook for 2 whistles and simmer for 5 mins.
– Strain the rasam and add only crumbled channa, curry leaves and coriander leaves.
Cheers