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3 tbsp black chana
3 pods garlic
2 peppercorns
1 tsp finely chopped coriander
1/4 tsp ghee
salt & pepper, to taste
Soak the chana overnight.
Add 2 bowls of water. Pressure cook with a pinch of salt with 8-10 whistles.
Strain the water and keep it aside.
Coarsely grind the chana, leaving a few pieces intact.
Heat the ghee in a pan. Add the garlic and ground black chana.
Now add the strained water, coarsely ground black pepper, and coriander, and bring the soup to a boil.
Add salt and pepper to taste.