Kaala Chana Shorba
Serves 410 mins prep30 mins cook
Flavor packed with warm Indian spices, this creamy & nutritious vegan black chickpea soup is perfect for cool nights. A bowl of this aromatic hot soup not only soothes you but also boosts your immunity, making it comforting and hearty.
0 servings
What you need

tsp ginger paste

cup water

tsp salt
bay leaf

tbsp ground coriander

tsp cumin seed

tbsp milk
tsp red chili powder

cup tomato

fl oz lime juice

tbsp cilantro

black cardamom pods

fl oz ghee
Instructions
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.View original recipe
