Saturday, January 05, 2013

Chick Pea Soup Video by Tarla Dalal

Try this recipe by Tarla Dalal and leave your reviews and comments on YouTube.

This lebanese soup is delicious! throw in garlic, onions, tomatoes and potatoes with a sprinkling of coriander, the flavours come together beautifully. This soup tastes great when chunky, but you could blend it into a creamy, thick soup as well. Serve bubbling hot.

Soaking time:  8 hours
Preparation Time: 
Cooking Time: 
Makes 4 servings

1/4 cup kabuli chana (white chick peas) , soaked and drained
1 tbsp oil
1/4 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
1 tbsp masoor dal (split red lentil)
1 tsp cardamom (elaichi) powder
1 tsp roasted cumin seeds (jeera) powder
1/2 cup peeled potato cubes
1/2 cup finely chopped tomatoes
salt to taste
2 tbsp finely chopped coriander (dhania)

  1. Heat the oil in a pressure cooker, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent.
  2. Add the kabuli chana, masoor dal, cardamom powder, cumin seeds powder, potatoes, tomatoes, 3 cups of hot water and salt, mix well and pressure cook for 3 whistles.
  3. Allow the steam to escape before opening the lid.
  4. Add the coriander and mix well.
  5. Serve hot.

Recipe Source: Chick Pea Soup by Tarla Dalal

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