A spicy, protein-rich soup to warm up you in chilly days. Being rich in vitamin C, this soup is also an excellent remedy for cold and cough.
Soak Kala Chana for at least 4 to 6 hours or overnight.
After boiling, drain the liquid. Use boiled Kala Chana for making salad or veggie.
Cook for 15 to 20 seconds. Add the water in which Kala Chana were boiled.
Take 1 tablespoon of boiled kala chana, crush it with a spoon or in mixie and add this to the soup.
Add salt as per taste. Boil for 4 to 5 minutes so that flavours infuse into the water properly.