Ingredients:
- Kala Chana (Black Chickpeas): ½ cup
- Ginger-Garlic Paste: 1 tsp
- Tomato Puree: ½ cup
- Red Chili Powder: ½ tsp
- Hing (Asafoetida): ¼ tsp
- Garam Masala: ¼ tsp
- Roasted Cumin Powder: ½ tsp
- Salt: To taste
- Water: 3 cups
- Oil: ½ tsp
- Coriander Leaves (chopped): 1tsp
Method:
- Soak and Cook Chickpeas:
- Wash and soak the kala chana overnight.
- In a pressure cooker, boil 3 cups of water and add the soaked chana.
- Cook for about 30 minutes until softened. Separate the boiled chana and save the water.
- Prepare the Base:
- Heat oil in a pan. Add hing, ginger-garlic paste, and sauté for a minute.
- Pour in the saved water from the boiled chana and add tomato puree.
- Add Spices:
- Stir in salt, red chili powder, roasted cumin powder, and garam masala.
- Mix well and cook for 5 minutes until the mixture thickens slightly.
- Combine Chickpeas:
- Lightly mash the boiled chana and add it to the mixture.
- Simmer for 2 more minutes until everything is well combined and aromatic.
- Serve:
- Garnish with chopped coriander leaves.
- Serve the soup hot and enjoy!
