Me and my family is fond of clear soups. We find these really refreshing and appetising.
Kala Chana or Bengal gram or Black Chickpeas soup is one such soup. Whenever I boil Bengal gram, it is mandatory to make this soup also.
Filled with the aroma of whole spices, Bengal gram soup is perfect for chilly days.
I also like to add some finely chopped spring onion leaves to it which gives a very good crunchy tinge to this soup.
Black Bengal gram comes in the category of superfoods.
Chana is a good source of Protein, Dietary Fibre, Vitamin C, Iron and Calcium. And is low in fat at the same time.
Two to three tablespoons of these legumes are equivalent to one portion of the daily recommended five portions of fruits and vegetables.
Because of its nutrients, its benefits are also innumerable. To name a few, it aids in weight loss, lowers cholesterol, lowers blood sugar levels, good for the heart, digestive system, skin and hair, prevents osteoporosis and reduces hot flushes after menopause… the list goes on and on. Its low Glycemic Index makes it a healthy choice for diabetic patients. It raises your energy levels instantly. To read the benefits of Black Bengal Gram in detail, click here.
Being rich in calcium it is very good for bones.
A few years back when my husband fractured his ankle then we were advised to give him chicken soup and lot of black chickpeas. Being a vegetarian myself, chicken soup was made by a very dear neighbour cum friend of mine but I prepared this black beauty soup twice to thrice in a week. Actually when you consume chickpeas then what to do with its water? Also, one cannot eat much of chickpeas at a time but you can easily drink its soup. It is at that time I started preparing this soup. But was liked so much by everyone that even now I make it very regularly, especially in winters.
As it is rich in Vitamin C, it is very good for treating cold and cough also.
Making Black Bengal Gram soup is very easy. It is made with the water in which these legumes are boiled.
So, whenever you boil kala chana, you can make this soup, no additional effort required.
After boiling Bengal gram, use the lentils the way you want but reserve the water in which these are boiled. This water is super nutritious.
It is this water which is turned into the soup after flavouring it with whole spices.
1 cup (250 g) of Bengal Gram gives about 4 to 5 servings of soup. This is just a rough approximation. You can add water to it as per your liking.
Once you have the boiled water then it just takes 5 to 7 minutes to get ready.
At the time of serving, add lemon juice and spring onion greens which gives a fantastic crunch to this soup.
Preparation Time: Nil
Cooking Time: 30 minutes
Passive Time: 6 hours or overnight
1 Cup (250 g ) Bengal Grams/ Kala Chana
Salt to taste
1/2 tsp Oil
1/2 tsp Cumin Seeds
1 pc Bayleaf
1/4″ Cinnamon stick
2 Cloves Garlic, crushed
1 tsp Grated/minced Ginger
1 Tbsp Spring Onion, finely chopped
1/4 Cup Spring Onion Greens, finely chopped (for garnishing)
1 Tbsp (or as per taste) Lemon Juice
- Soak Bengal gram for at least 4 to 6 hours or overnight.
- Boil these in a pressure cooker in approximately 4 cups water.
- After boiling, drain the liquid. Add more water to this to make it 4 or 5 cups.
- Heat oil in a vessel, crackle cumin seeds, saute garlic and onion until light brown.
- Add bay leaf, cinnamon, peppercorns and minced or grated ginger.
- Cook for 15 to 2o seconds.
- Add boiled chickpeas water.
- Add salt as per taste.
- Boil for 4 to 5 minutes so that flavours infuse into the water properly.
- At the time of serving, add lemon juice and onion greens.
- Serve with love.
- Garlic and onion are optional. Many times, I make this soup just with the whole spices without adding onion/garlic.
- Alternatively, whole spices and salt can be added at the time of boiling only. Then add this water to sauteed ginger garlic and onion, give 2 or 3 boils and its ready.
- Do not skip lemon juice by any chance. It gives excellent flavour to this soup.
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