Bhavana's Black Channa Husali and Rasam

Soak Black Channa overnight
Cook the Channa with salt in pressure cooker
Separate water and channa.

For Husali:

Add some fresh chopped onions, G.Chillies, Tomato, Lime and Cilantro. Adjust salt.
or
Season channa with mustard seeds, onion, curry leaves and dry red chillies.

For Rasam:

Grind whole red chillie, garlic and tamarind.
Boil that masala with the water used to cook the Channa (Kattu).
Season(Oggarane) with jeera and curry leaves in the end.
Enjoy as a soup or eat with hot rice.

Courtesy: Bhavana