Black Channa is a nutrient dense legume loaded with protein, fibre, carbs and minerals. Black Channa can be served as curries or stir fried sundal for older kids whereas babies starting on solids generally miss out all the yummy goodness. This recipe is for 1+ year babies still exploring solids.

Note: For higher nutrient value, opt for sprouted black Channa.

Ingredients

50g Black channa

3 pods garlic

3 peppercorns

1/4 tsp cumin seeds

1/4 tsp fennel seeds

1 Sprig Curry leaves

1 sprig coriander leaves

1/2 tsp ghee

1/4 tsp tamarind paste

1 pinch salt

1 pinch turmeric powder

1 pinch cumin powder

Method

Soak the black Channa in water overnighT. Cook for 3 whistles in pressure cooker with a cup of water.

Strain the cooked Channa water and keep separately. Also remove the skin of black Channa.

Note: As the skin is rough, some babies would find it difficult to swallow so I have discarded.  It could be retained if your baby is comfortable eating it.

Crush peppercorn, cumin and fennel seeds finely and mince garlic along with it.

In a kadai, add ghee and saute the minced garlic and spices along with curry leaves. 

When it starts to brown, add the peeled Channa and the cooked Channa water.

Add turmeric powder,  cumin powder and adjust salt.

When it starts boiling,  add the tamarind paste and coriander leaves.

Rasam is now ready. Once it cools down, discard the curry leaves and grind in mixer to a creamy thick consistency.

Note: As Channa is protein rich and quite a heavy meal, adding rice to it can be optional. When grinded, it turns to a puree texture and can be served without any add ons.