If you’re in the mood for something light, soothing, and oil-free, this comforting Kala Chana Soup and Black Chickpea Fruit Chaat combo is exactly what you need. It’s a no-oil, no-fry, no-sauté recipe that requires zero chopping or tempering—and yet delivers maximum flavor and nutrition.
This recipe is perfect for days when you don’t feel like eating roti or rice but still want a wholesome, filling meal. All you need is a pressure cooker and a few basic ingredients!
🧾 Ingredients
For Soup:
- 1 cup dried kala chana (black chickpeas), soaked overnight
- 1 medium tomato, quartered
- 3 spicy green chilies
- 1-inch ginger
- 12–15 garlic cloves
- Salt to taste
- ½ tsp turmeric powder
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tbsp Kashmiri red chili powder
- ½ tsp cumin seeds
- ¼ tsp black pepper powder
- ½ tsp cumin powder
- 1 tsp black salt
- 1 tsp amchur (dry mango powder)
- ¼ tsp asafoetida (hing)
- Juice of 1 lemon
- Fresh coriander & mint leaves, chopped
- Water as needed
For Fruit Chaat:
- Boiled kala chana (from the soup)
- Boiled potatoes, cubed
- Tomatoes & onions, chopped
- Fruits: apple, pineapple, grapes, pomegranate seeds
- Chopped green chilies
- Grated ginger
- Chaat masala
- Black salt
- Lemon juice
- Tamarind-jaggery sweet chutney
- Fresh mint and coriander leaves
👨🍳 How to Make Kala Chana Soup
- Make the masala paste:
Blend green chilies, ginger, garlic, and a splash of water into a coarse paste. - Pressure cook everything together:
In a pressure cooker, add soaked kala chana, the masala paste, quartered tomato, all spices, salt, and plenty of water. Lock the lid and cook for 4–5 whistles on medium flame. - Check consistency:
Once the steam releases, open the lid and check if the chana is soft. Remove tomato skins and mash lightly into the soup for richness. - Simmer for flavor:
Turn the heat back on. Add lemon juice, coriander, and mint. Simmer for 2–3 minutes. Adjust salt if needed.
🥣 This soup is thin and soul-soothing — perfect for winter nights, monsoon cravings, or detox days!
🥗 How to Make Kala Chana Fruit Chaat
- Strain some of the boiled chana from the soup.
- Mix with chopped ingredients:
Add boiled potatoes, tomatoes, onions, and your favorite fruits. Pomegranate is a must! - Flavor it up:
Add grated ginger, green chilies, chaat masala, black salt, lemon juice, and sweet tamarind chutney. - Finish with herbs:
Toss in fresh mint and coriander. Mix well.
🥗 Tip: This chaat is fully customizable. Add pineapple for tang, grapes for sweetness, and apple for crunch!
🥄 Serving Ideas
- Serve hot soup in glasses for a Himachal street-style experience.
- Add a little ghee or butter directly into the serving glass for richness (optional).
- Pair the soup with a small bowl of fruit chaat for a complete meal.
🌟 Why You’ll Love This Recipe
✅ No oil, no butter
✅ One-pot cooking – no sautéing, no frying
✅ High protein & fiber
✅ Great for weight loss and immunity
✅ Vegan and gluten-free
✅ Perfect for kids, elders, and detox days
