Kala Chana Soup Recipe – Black Chickpea & Besan Samosa Bowl

Last Updated on 4 months by Neha Deshmukh

Kala Chana Soup Recipe – Black Chickpea & Besan Samosa Bowl

Hey everyone! I’m so excited to share this recipe with you – it’s a total comfort food hug in a bowl. I first made this Kala Chana Soup during a particularly chilly monsoon season, and it instantly became a family favorite. It’s hearty, flavorful, and just feels good to eat. Plus, the crispy samosa crumble on top? Don’t even get me started!

Why You’ll Love This Recipe

This isn’t just any soup. It’s a vibrant blend of textures and tastes – the creamy, spiced soup, the crunchy samosa bits, and the fresh, zesty toppings. It’s surprisingly easy to make, especially if you use an Instant Pot (but I’ll show you how to make it on the stovetop too!). It’s also wonderfully customizable, so you can adjust the spice level and ingredients to your liking.

Ingredients

Here’s what you’ll need to create this deliciousness:

• ¼ cup kala chana (black chickpeas) – about 75g
• 2 tbsp besan (gram flour) – about 15g
• 1 bay leaf
• 1 dried red chili
• ½ tsp cumin seeds – about 2.5g
• ½ tsp mustard seeds – about 2.5g
• 1 medium onion, chopped
• 3 garlic cloves, minced
• ½ tsp turmeric powder – about 2.5g
• 1 tsp coriander powder – about 5g
• 1 tsp paprika – about 5g
• 1 tsp tamarind concentrate
• 4 cups water – about 950ml
• 4 samosas (store-bought or homemade)
• For Garnish: Chopped cabbage, grated carrots, fresh cilantro, lime wedges

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Kala Chana (Black Chickpeas): A Nutritional Powerhouse

Kala chana is a fantastic source of protein and fiber. It has a slightly nutty flavor and holds its shape beautifully in soups and stews. Don’t skip the overnight soak – it really helps them cook evenly!

Besan (Gram Flour): The Thickening Agent & Flavor Base

Besan adds a lovely nutty flavor and helps thicken the soup to that perfect creamy consistency. Roasting it lightly before making the slurry brings out even more flavor. Trust me, it makes a difference!

Regional Spice Variations: Exploring North Indian Flavors

The spice blend here is pretty classic North Indian. Feel free to adjust it to your preference! A pinch of garam masala or a dash of amchur (dry mango powder) can add extra depth.

Tamarind Concentrate: The Tangy Secret

Tamarind concentrate provides a wonderful tangy counterpoint to the spices. If you can’t find it, I’ve included substitution suggestions in the FAQs.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the chickpeas: Start by soaking the kala chana overnight in plenty of water. If you’re using chana dal as well, soak that for 3-4 hours.
2. Prepare the besan slurry: Dry roast the besan in a pan over medium heat until it smells fragrant – about 2-3 minutes. Be careful not to burn it! Then, whisk in about ½ cup (120ml) of water to create a smooth slurry. Set aside.
3. Sauté the aromatics: In your Instant Pot (or a large pot), heat a little oil and sauté the whole spices – bay leaf, red chili, cumin seeds, and mustard seeds – until they start to sizzle.
4. Build the flavor base: Add the chopped onions and minced garlic. Cook until the onions are softened and translucent, about 5-7 minutes.
5. Spice it up: Stir in the turmeric powder, coriander powder, and paprika. Cook for another minute, stirring constantly, to bloom the spices. Now, pour in the besan slurry and mix well.
6. Pressure cook (or simmer): Add the drained chickpeas, water, salt, and tamarind concentrate to the pot. If using an Instant Pot, seal the lid and pressure cook on high for 20 minutes. If using a regular pot, bring to a boil, then reduce heat and simmer for about 45-60 minutes, or until the chickpeas are tender.
7. Release & Adjust: Carefully quick release the pressure from the Instant Pot. If the soup is too thick, add a little more water. If it’s too thin, simmer uncovered for a few minutes to reduce.
8. Assemble & Enjoy: Break the samosas into bite-sized pieces and divide them into bowls. Pour the hot soup over the samosas, and top with chopped cabbage, grated carrots, fresh cilantro, and a squeeze of lime juice.

Expert Tips

• Don’t skip the roasting step for the besan! It really enhances the flavor.
• Adjust the water: The amount of water you need may vary depending on the tenderness of your chickpeas.
• Taste as you go: Adjust the salt and spices to your liking.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: Ensure your samosas are gluten-free.
• Spice Level Adjustment: Reduce the amount of red chili or paprika for a milder soup. Add a pinch of cayenne pepper for extra heat.
• Festival Adaptation (Navratri/Fasting Friendly): Skip the samosas and use sabudana (tapioca pearls) instead for a fasting-friendly version.

Serving Suggestions

This soup is fantastic on its own, but it also pairs well with a side of roti or naan. A dollop of yogurt on top adds a lovely cooling effect.

Storage Instructions

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well – just thaw overnight before reheating.

FAQs

What is Kala Chana and where can I find it?

Kala chana, or black chickpeas, are a type of chickpea that’s darker in color and has a slightly different flavor than regular chickpeas. You can usually find them at Indian grocery stores or online.

Can I use pre-cooked chickpeas to save time?

You can, but the flavor won’t be quite as developed. If using pre-cooked chickpeas, add them during the last 10 minutes of cooking.

What can I substitute for tamarind concentrate?

If you don’t have tamarind concentrate, you can use 1-2 tablespoons of lemon juice or a teaspoon of amchur (dry mango powder).

How can I adjust the thickness of the soup?

Add more water to thin it out, or simmer uncovered to reduce and thicken.

Can this soup be made in a regular pot instead of an Instant Pot?

Absolutely! Just simmer for a longer time – about 45-60 minutes – until the chickpeas are tender.

Is Besan the same as chickpea flour?

Yes, besan and chickpea flour are the same thing! It’s made from ground chickpeas.