Karuppu Kadalai Soup (Brown Chickpea Soup)

Cooking time : 45 minutes

Number of servings : 5

        

Ingredients :

1. Karuppu kadalai / brown chickpea - 1 cup

2.Medium sized onions - 2 (finely chopped)

3. Medium sized tomatoes - 4 (finely chopped)

4. Garlic - 6 pods

5. Pepper powder - 1/2 teaspoon

6.  Chilli powder - 1 teaspoon

7. Coriander powder - 3 teaspoon

8.Turmeric powder - 1/4 teaspoon

9. Mustard seeds - 1/2 teaspoon 

10. Cumin seeds - 1/2 teaspoon

11. Curry leaves - 1 sprig

12. Oil  - 2 tablespoon

13. Chopped coriander leaves - 3 tablespoon

14. Salt - to taste

Method : 

1. Soak brown chickpea over night for about 8 hours.

2. Pressure cook in the same water till they are soft. Drain stock and keep aside for later use.

  

3. Place a frying pan on medium flame and add 1 teaspoon of oil.

4. When oil becomes hot, add chopped onions, tomatoes, garlic, coriander leaves and sauté for a while till the ingredients loose their raw odour.

  

5. To this mixture, add dry masalas such as pepper powder, chilli powder, coriander powder and turmeric powder. Sauté for about 3 minutes. Transfer into a  plate and cool to room temperature.

6. When the ingredients are cool, transfer into a blender and grind to a fine paste with little water.

7. Transfer the ground paste into cooked brown chickpeas and add  the drained chickpea stock, which we had saved for later use. Mix well and bring the gravy to soup consistency. 

8. Add salt, and cook the whole mixture for about 10 minutes till all the ingredients blend thoroughly.

9. Place a seasoning pan on medium flame and add rest of the oil. When oil becomes hot, add mustard, cumin and curry leaves. After mustard and cumin seeds splutter, transfer into the curry and mix well.

10. Transfer into a serving bowl and garnish wth chopped coriander leaves.

11. Serve hot with steamed rice.