Authentic Kalan Recipe – Bengal Gram & Cumin Soup

Last Updated on 2 months by Neha Deshmukh

Authentic Kalan Recipe – Bengal Gram & Cumin Soup

Introduction

There’s something so comforting about a simple, flavorful soup, isn’t there? And Kalan, a traditional South Indian delight, is exactly that – a light yet incredibly satisfying blend of Bengal gram, buttermilk, and fragrant spices. I remember my grandmother making this during the warmer months, and it always felt so refreshing. It’s a dish that truly embodies the spirit of Kerala cuisine: simple ingredients, big flavors, and a whole lot of love. Today, I’m excited to share my version of this authentic Kalan recipe with you!

Why You’ll Love This Recipe

This Kalan recipe is more than just a soup; it’s a taste of South Indian heritage. It’s quick to put together, needing minimal cooking time, and is wonderfully versatile. You can enjoy it as a light appetizer, a soothing soup, or a delightful accompaniment to a simple rice meal. Plus, it’s naturally gluten-free and can easily be adapted for vegan diets – more on that later!

Ingredients

Here’s what you’ll need to create this flavorful Kalan:

• 1.5 cup Cooked Bengal Gram Stock
• 1 cup Buttermilk
• ?? teaspoon Cumin Powder
• 1 Green Chilly
• 1 teaspoon Chopped Coriander
• ?? teaspoon Desi Ghee
• ?? teaspoon Cumin Seeds
• a pinch Asafoetida (Hing)
• to taste Salt or Black Salt

Ingredient Notes

Let’s talk about these ingredients and how to get the best flavor!

Cooked Bengal Gram Stock – Regional Variations & Preparation

This is the heart of Kalan. Traditionally, it’s made from scratch by cooking Bengal gram (chana dal) until very soft. You can find recipes online for making your own, or you can use a good quality store-bought version to save time. About 250-300ml of cooked Bengal gram stock is ideal.

Buttermilk – Choosing the Right Kind

Buttermilk adds a lovely tanginess. Use fresh buttermilk if you can find it! If not, you can easily make a substitute by adding a tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes until it curdles slightly.

Cumin Powder – Freshly Ground vs. Store-Bought

While store-bought cumin powder works perfectly fine, freshly ground cumin has a much more vibrant aroma and flavor. If you have cumin seeds on hand, toasting them lightly and grinding them yourself is a game-changer. I usually use about 1 teaspoon of cumin powder.

Desi Ghee – The Importance of Clarified Butter

Desi ghee, or clarified butter, is crucial for that authentic Kalan flavor. It adds a richness and aroma that regular butter just can’t replicate. You’ll need about 1 teaspoon for the tempering.

Asafoetida (Hing) – Benefits & Usage

Asafoetida, or hing, has a pungent smell in its raw form, but it transforms into a savory, umami-rich flavor when cooked. A tiny pinch is all you need! It also aids digestion, which is a bonus.

Black Salt – Distinct Flavor Profile

Black salt (kala namak) has a unique sulfurous flavor that adds a wonderful depth to Kalan. It’s not essential, but I highly recommend it! Regular salt works too, of course.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, combine the cooked Bengal gram stock and buttermilk. Give it a good stir to blend everything together.
2. Finely chop the green chili. Crush it with a pinch of salt and about half a teaspoon of coriander powder. This helps release the flavors. Add this mixture to the stock and buttermilk.
3. Now, let’s make the tempering! Heat the desi ghee in a small pan over medium heat. Once hot, add the cumin seeds and asafoetida. Let the cumin seeds splutter – this is important for releasing their flavor.
4. Pour the hot tempering into the stock mixture. Stir well to combine.
5. Taste and adjust the seasoning with additional salt or black salt as needed.
6. Finally, garnish with the remaining chopped coriander.

Expert Tips

• Don’t skip the tempering! It’s what really elevates the flavor of the Kalan.
• If your buttermilk is very thick, you can add a little water to adjust the consistency.
• For a smoother texture, you can blend the Kalan with an immersion blender before serving.

Variations

• Vegan Kalan Adaptation: Simply substitute the desi ghee with a plant-based oil like coconut oil or avocado oil.
• Spice Level Adjustment – Mild to Spicy: Adjust the amount of green chili to your liking. You can also remove the seeds from the chili for a milder flavor.
• Festival Adaptations – Serving Kalan During Onam/Vishnu: Kalan is a staple during Onam Sadhya in Kerala. It’s often served as part of a larger, elaborate meal.
• Gluten-Free Considerations: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Serving Suggestions

Kalan is incredibly versatile! Serve it:

• As a light and refreshing appetizer.
• As a soothing soup, especially on a warm day.
• Alongside a simple bowl of rice for a complete meal.
• With papadums for a crunchy contrast.

Storage Instructions

Kalan is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. The flavor might mellow slightly, but it will still be delicious.

FAQs

What is Kalan and where does it originate from?

Kalan is a traditional South Indian dish, originating from Kerala. It’s a creamy, tangy soup made with Bengal gram, buttermilk, and spices. It’s a beloved part of Kerala cuisine and is often served during festivals and special occasions.

Can I use store-bought Bengal gram stock for this recipe?

Absolutely! While making your own stock from scratch is wonderful, using a good quality store-bought version is a perfectly acceptable and time-saving option.

What can I substitute for Desi Ghee?

If you don’t have desi ghee, you can use regular ghee or a plant-based oil like coconut oil or avocado oil. However, the flavor won’t be quite the same.

How can I adjust the consistency of the Kalan?

If you prefer a thinner Kalan, add a little water or more buttermilk. For a thicker consistency, use less liquid or blend in a tablespoon of cooked Bengal gram.

Can Kalan be made ahead of time?

You can prepare the base of the Kalan (Bengal gram stock and buttermilk mixture) a few hours in advance. However, it’s best to make the tempering just before serving to ensure maximum flavor.