Black Chana Soup; Boon For Changing Season
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A delicious cup of soup is the epitome of joy. The idea of soup may seem quite westernised, but this Indian soup, cooked with Kala Chana, also known as Black Chickpeas, is a tried-and-true treatment for the health problems that come up with the changing of seasons, including bone-chilling colds.

We've all heard about the advantages of eating a small amount of kala chana in the morning, but what if we told you that preparing this desi soup correctly will also improve digestion, heart health, and haemoglobin levels naturally? Here are several reasons why you should include this traditional Kala Chana soup in your regular diet.

black chana soup/

Protein, fibre, vitamins, minerals, and heart-healthy fat are all abundant in kala chana. Health experts claim that black chana is a good source of iron, which aids in controlling blood conditions and raises haemoglobin levels to naturally treat anaemia. In addition, kala chana's low glycemic index makes it a perfect food for diabetics, and its fibre content prevents unexpected hunger pangs, which also aids in weight loss. Thus, mixing Kala Chana broth or soup with vegetables might result in a balanced meal that will provide you with the energy you need to be healthy and fit during the chilly months.

How to make kala chana soup-

1. Since kala chana is a lentil, be careful to soak 1 cup of chana for at least eight hours after thoroughly cleaning it.

2. After that, drain the water, give it another wash, and boil the kala chana in a pressure cooker with 1 beet, 1 carrot, 2 cloves of garlic, 1 cinnamon stick, 1 inch of ginger, and 2 cloves of fresh garlic for flavour.

3. After the steam has been released from the pressure cooker after 3–4 whistles, open the lid. Currently, let the soup cool.

4. Then, heat a pan and add 1 to 2 tablespoons of butter, 1 teaspoon of finely chopped green chillies, and 1 medium onion. Sauté until everything is softly golden in colour.

5. Add one handful of coriander leaves, salt, black pepper, toasted cumin powder, and the soup after that. When the mixture has cooled, combine all of the ingredients to create a smooth mixture.

6. Serve hot and garnish any way you like!