Go Back

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