Chick Pea Soup ( Pressure Cooker )

Pressure cooked Chick Pea Soup with onions and potatoes, a dash of cardamom and cumin seeds powder impart a wonderful balance all the flavours.

Added to 12 cookbooks   This recipe has been viewed 31919 times

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.

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Chick Pea Soup ( Pressure Cooker ) recipe - How to make Chick Pea Soup ( Pressure Cooker )

Soaking time:  8 hours   Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings (4 serving )
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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.

Chick Pea Soup Video by Tarla Dalal


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Nutrient values per serving
Energy102 cal
Protein3.1 g
Carbohydrates12.5 g
Fiber3.9 g
Fat4.4 g
Cholesterol0 mg
Vitamin A236.9 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B30.7 mg
Vitamin C10.5 mg
Folic Acid28.5 mcg
Calcium40.1 mg
Iron1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium5 mg
Potassium71.2 mg
Zinc0.5 mg

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