Whenever mild hunger strikes during the evening hours and you crave something hot to drink, most households instinctively turn toward tea or conventional vegetable soups. However, if you are looking to try something distinctly unique and satisfying this time around, you can prepare a wholesome soup utilizing black chana. When cooked alongside onions, ginger, and garlic before being thoroughly blended, black chana transforms into a remarkably creamy and rich texture.
A final aromatic tempering of pure desi ghee and cumin seeds drizzled right on top elevates the overall flavor profile even further. The best part about this preparation is that it does not demand an extensive list of complicated ingredients. Shared by Chef Shruti Mahajan, this straightforward recipe can easily become a regular part of your breakfast routine or light evening meals.
Prepare a Delicious Soup Using Black Chana
Black chana is conventionally utilized in everyday cooking for dry sabzis, spicy chaats, or refreshing salads, but crafting a warm soup out of these legumes involves a slightly different culinary approach. In this specific method, the chana is soaked thoroughly in water beforehand and subsequently cooked alongside onions, ginger, and garlic. This foundational step imparts both deep flavor and a suitably thick consistency to the final beverage.
The standout characteristic of this recipe is that the cooking liquid is never discarded. Instead, the softened legumes are blended right along with the leftover water in which they were boiled. This technique grants the soup its desired thickness while retaining rich flavors and essential nutrients, making the experience far more satisfying.
The Proper Soaking and Cooking Process
To begin making this soup, thoroughly rinse the black chana under clean water to remove any impurities. Following the rinse, submerge them in adequate water and let them soak for approximately 5 to 6 hours, or ideally overnight if time permits. Once the legumes have absorbed sufficient moisture and expanded fully, drain away the excess water. Soaking helps soften the chana significantly, ensuring they cook quickly and evenly.
Transfer the soaked black chana into a pressure cooker. Add chopped onions, ginger, garlic, and salt according to your personal taste preferences. Pour in the required amount of water, secure the lid, and cook the mixture until the legumes turn completely tender. Achieving a soft texture is vital so that they blend smoothly into a velvety mixture later.
Blending for a Perfectly Creamy Texture
After the pressure releases and you open the cooker, allow the boiled chana mixture to cool down slightly. It is crucial to remember that the water used for boiling should be saved rather than thrown away, as it will be used subsequently to adjust the consistency of the soup while blending.
Transfer the cooled black chana into a mixer grinder jar. Gradually add portions of the reserved boiled water and blend the mixture continuously. You can adjust the quantity of water depending on whether you prefer a lighter broth or a thicker consistency. Blend the ingredients until the mixture achieves a completely smooth, velvety, and creamy appearance.
A Flavorful Tempering of Desi Ghee and Cumin
The final step involves adding a signature tempering that truly elevates the dish. Heat a small quantity of pure desi ghee in a small pan. Add cumin seeds and allow them to crackle properly in the hot fat. Once the earthy aroma of the cumin fills the air, turn off the heat source immediately.
Pour this prepared tempering directly over the bowls of warm black chana soup and stir gently to incorporate all the flavors. If desired, you can garnish the finished dish with a pinch of freshly cracked black pepper or finely chopped fresh coriander leaves before serving it hot.
