Kala Chana, chickpea from the Indian continent which is also known as Bengal Gram. This healthy chickpea has 14.5 grams of protein, 45 grams of carbohydrates and 12 grams of dietary fiber in a cup. Low glycemic index makes it a healthy option for diabetic patients.
I made the Kala Chana Soup from the left over water after I boiled the chana for kanjak. Didn’t feel like throwing the water as we use dry chana for the pooja. On Tuesday, I was like what should I make for dinner as it is our vegetarian day, so decided to make Quinoa Pilaf and along with Kala Chana Soup.
My 8 year old goes to me, “Mama I like it a little and then I see her getting more, so I was like I thought you didn’t like it as much and she started giggling.” It was so delicious with flavors of garlic and ginger. This soup can be be made in like 15 minutes max.
Ingredients:
- 2 cups boiled chana water, separated
- 5 garlic cloves, grated
- ginger grated
- 3/4 cup tomato puree
- salt to taste
- 1/2 tsp red chili powder
- 1/2 tsp paprika
- 3/4 tsp roasted cumin powder
- chopped cilantro to garnish
- 2 tsp olive oil
Directions:
In a pot, heat the oil and add grated garlic and sauté for a couple of minutes. Then add grated ginger to it and stir.
Now add the tomato puree and cook until the raw smell goes away. Add salt, red chili powder, cumin powder and paprika. Let it cook for a few more minutes.
Add the kala chana water and bring it to a boil. Simmer it for additional few minutes and let it cook until you have the desired consistency. Your healthy and delicious soup is ready to eat.
Garnish it with chopped cilantro and serve hot.
If you like the recipe, please comment below after you give it a try and share it on Facebook. Would like to hear from you. Your comments, likes, dislikes, matters to me. Thank you for stopping by!!
Happy Cooking!!!!
Source for Nutritional Facts: livestrong.com
Kala Chana Soup
Ingredients
- 2 cups boiled chana water separated
- 5 garlic cloves grated
- ginger grated
- ¾ cup tomato puree
- salt to taste
- ½ tsp red chili powder
- ½ tsp paprika
- ¾ tsp roasted cumin powder
- chopped cilantro to garnish
- 2 tsp olive oil
Instructions
- In a pot, heat the oil and add grated garlic and sauté for a couple of minutes. Then add grated ginger to it and stir.
- Now add the tomato puree and cook until the raw smell goes away. Add salt, red chili powder, cumin powder and paprika. Let it cook for a few more minutes.
- Add the kala chana water and bring it to a boil. Simmer it for additional few minutes and let it cook until you have the desired consistency. Your healthy and delicious soup is ready to eat.
- Garnish it with chopped cilantro and serve hot.
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