Winter Special: Black Chana Coriander Soup
Our Black Chana Coriander Soup is the perfect winter delight, combining the wholesome goodness of black chana with the fresh flavor of coriander.
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Ingredients
- 1 tsp Oil
- 7 cloves Garlic (finely chopped)
- ½ cup Chopped Coriander
- ½ tsp Cumin Powder
- ½ tsp Pepper Powder
- ¼ tsp Turmeric Powder
- Asafoetida (Hing) – a pinch (optional)
- 1½ cups Chana Cooked Water
- 1 cup Plain Water
- Salt – to taste
Instructions
- Pressure cook the soaked black chana until soft. Retain the cooking water, which will have a rich, dark color. Strain the chana and set aside the cooked water for the soup base.
- Heat oil in the same pressure cooker.
- Add finely chopped garlic and sauté until golden brown and fragrant.
- Stir in chopped coriander, cumin powder, pepper powder, turmeric powder, asafoetida, and salt. Sauté for 1–2 minutes until aromatic.
- Pour in the reserved chana-cooked water and plain water. Stir well to combine.
- Bring the mixture to a rolling boil.
- Switch off the heat and serve the soup hot. Garnish with a sprig of fresh coriander if desired.