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.