Kaale Chane ka Shorba
Serves 410 mins prep50 mins cook
A creamy and nutritious black chickpea soup perfect for cool nights, this dish is hearty and delicious, rich in iron and protein.
0 servings
What you need

tsp ginger paste

cup water

tsp garam masala
bay leaf

tsp ground coriander
lime
Instructions
1: Soak the chickpeas for 8 hours. 2: Select the Sauté Mode on the electric pressure cooker. 3: Add the oil/ghee to the inner pot along with the bay leaf and black cardamom. 4: Once the whole spices turn aromatic, add the cumin seeds and stir-fry for 30 seconds. 5: Add the ginger paste, stir in the tomatoes, ground coriander, and chilli powder. 6: Cook until the tomatoes are soft and the oil separates from the masala. 7: Add the drained chickpeas and mix well. 8: Stir in 3 cups of water and add salt. 9: Pressure Cook on High for 20 minutes and allow the pressure to release naturally. 10: Once cooled, remove the bay leaf and black cardamom and discard them. 11: Purée the soup in a blender until completely smooth. 12: Strain the soup back into the inner pot. 13: Once the soup comes back to a boil, turn it off and stir in the milk, garam masala, and lime juice. 14: Serve the soup hot, garnished with the chopped cilantro.View original recipe
