Punjabi Kala Chana Shorba
Kala chana shorba blends cooked black chickpeas into a thick Punjabi broth with onion and tomato.
Jump to recipe ↓
9 hrtotal
1 hr hands-on8 hr hands-off
Prep 20 min · Cook 40 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Medium
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop, Pressure Cooker.
Includes soaking time.
Method
In a pressure cooker, add the soaked black chickpeas along with their soaking water (ensure total water matches the measured amount). Add a pinch of salt. Cook for 7-8 whistles until the chickpeas are very soft.
Once the pressure releases, separate the chickpeas from the dark broth. Keep both aside. Take a small portion of the boiled chickpeas and mash them into a coarse paste.
In a heavy pot, heat the ghee. Add the cumin seeds and let them crackle. Add the chopped onions and sauté until deep golden brown.
Add the ginger-garlic paste and slit green chillies. Cook for 2 minutes. Stir in the tomato puree and cook until the ghee separates from the masala.
2 min
Add the mashed chickpea paste and roast for a minute. Then, pour in the reserved dark broth and the whole boiled chickpeas.
Add a splash of extra water if needed to reach a soup-like consistency. Stir in the garam masala and adjust the salt.
Simmer on low heat for 10-15 minutes so the flavors meld perfectly. Garnish with the fresh coriander and serve.
10–15 min
How to tell it's done
A dark, earthy, deeply savory broth with a slight thickness, holding soft, melt-in-the-mouth black chickpeas.
Getting it right
Tip
Mashing a small portion of the boiled chickpeas and stirring it back thickens the broth without flour, giving it a velvety body.
What to serve it with
Serve in large soup bowls on a chilly evening, ideally with a side of warm crusty bread or toasted pav.
More Indian recipes to cook
Punjabi Gajar Tamatar Shorba
Gajar tamatar shorba blends carrot and tomato together, the carrot giving it sweetness and body.
Rajasthani Bajra Raab
Bajra raab is a Rajasthani pearl millet drink loosened with buttermilk, taken hot in winter.
Rajasthani Papad Paneer Shorba
Papad paneer shorba is a Rajasthani soup that builds its body from roasted papad and yoghurt rather than stock.
Rajasthani Pyaz Tamatar Shorba
Pyaz tamatar shorba builds a Rajasthani broth on slowly browned onion and tomato.
Roasted Pumpkin Soup
Roasted pumpkin soup roasts the pumpkin first, which concentrates its sweetness before it is blended.
Roasted Red Pepper & Tomato Soup
Roasted red pepper and tomato soup chars both before blending, which gives the soup its smoky edge.