Kaala Chana Shorba

1: In Sauté Mode of your cooker, add the oil/ghee along with bay leaf & black cardamom.

2: Add cumin seeds & stir-fry for 30 secs.

3: Add ginger paste, stir in the tomatoes, ground coriander & chilli powder. Cook until the tomatoes are soft and the oil separates from the masala.

4: Add the soaked & drained black chickpeas & mix well.

5: Stir in 3 cups of water & add salt.

6: Pressure Cook on High for 20 minutes.

7: Once cooled, discard the bay leaf & black cardamom.

8: Purée the soup in a blender until completely smooth.

9: Add the soup back into the cooker & let it come back to a boil.

10: Turn it off & stir in the milk, garam masala, chaat masala & lime juice.

11: Serve the soup hot garnished with the chopped cilantro & sesame seeds.