Chick Pea Soup by Tarla Dalal

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: 15 mins
Cooking Time: 20 mins
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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