Filled with the aroma of whole spices, Kala Chana soup is perfect for chilly days. As it is rich in Vitamin C, it is very good for treating cold and cough also.

Kala Chana Soup

We are fond of clear soups and this Black gram soup is one such soup. Whenever I boil  Kala Chana, it has become somewhat mandatory to make this soup also.



Black Bengal gram comes in the category of superfoods. 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.


How I Started Making This Soup?

A few years back when my husband fractured his ankle then we were advised to give him chicken soup and a lot of black Chana. 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 Kala Chana then what to do with its water? Also, one cannot eat much of kala chana 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.


How To Make

Kala Chana Soup

1 cup (250 g) of Kala Chana gives about 4 to 5 servings of soup. This is just a rough approximation. You can add water to it as per your liking.

Kala Chana Soup


I also like to add some finely chopped spring onion leaves to it which gives a very good crunchy tinge to this soup.


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Kala Chana Soup

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.


  • 1 Cup 250 g Kala Chana
  • Salt to taste
  • 1/2 tsp Oil
  • 1/2 tsp Cumin Seeds
  • 1 pc Bayleaf
  • 1/4 " Cinnamon stick
  • 2 Peppercorns
  • 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 Kala Chana 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. Use boiled Kala Chana for making salad or veggie.
  • 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 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.
  • At the time of serving, add lemon juice and onion greens.
  • Serve with love.


  1. Garlic and onion are optional. Many times, I make this soup just with the whole spices without adding onion/garlic.
  2. 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.
  3. Do not skip lemon juice by any chance. It gives excellent flavour to this soup.
  4. Adding crushed kala chana to the soup is optional.
  5. Try making this soup whenever you boil kala chana for Ashtami Prasad, salad etc
Keyword Chana Soup, Protein Soup

Happy Feedbacks!

In chilly days, warm up yourself with this black beauty, healthy kala chana soup. So, next time you boil black chickpeas, do not forget to make this soup.

3 Responses

    1. Yes, it is just the water having all the flavour and nutrients of chana. If you want, grind a handful of boiled chana into paste and add it to the water(soup).

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