सारे सूप फीके लगेंगे इस सूप के आगे | काले चने का सूप | Black Chickpeas Soup | Kala Chana Soup |

black chickpeas

🥗Healthier: green lentils

💰Cheaper: canned chickpeas

Green lentils are lower in calories and canned chickpeas save cooking time.

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk is lower in calories, while milk is usually more affordable.

Soak black chickpeas overnight for 6 to 8 hours.

In a pressure cooker, add soaked black chickpeas, 1 glass of water, half a teaspoon of cooking oil, and salt.

Cook on medium flame for 5 to 6 whistles until chickpeas are tender.

Mash the chickpeas slightly but do not make a complete paste.

Strain the chickpeas and keep the water for the soup.

In a pot, heat butter and half a tablespoon of cooking oil.

Add grated ginger and curry leaves; sauté for 1 minute until fragrant.

Add tomato puree and half a teaspoon of salt, and Kashmiri red chili; mix well.

Cook until the tomatoes release oil.

Add jaggery and tamarind water to taste; mix well.

Pour in the reserved chickpea water and bring to a boil.

Add the mashed chickpeas and mix well; cook on high flame for 3 to 4 minutes.

Prepare a slurry with 1 tablespoon of cornstarch and water; add to the soup and cook for 2 minutes until thickened.

Garnish with chopped cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary