Contrasting Soup with Brown Chickpeas
⏳ Time
35 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Contrasting Soup with Brown Chickpeas
Ingredients
- Black Beluga Lentils - 3.5 oz
- Lentils - 3.5 oz
- Water - 5 cups
- Chickpea - 3.5 oz
- Ghee - 2 tablespoons
- Toasted Cumin Seeds - 1 teaspoon
- Yellow Mustard Seeds - 1 teaspoon
- Asafetida - a pinch
- Grated Ginger Root - 2 tablespoons
- Turmeric - ½ teaspoon
- Curry - 5 pieces
- Tikka Masala - 1 teaspoon
- Black Salt - to taste
- Cayenne Pepper - to taste
Step by Step guide
Step 1
Soak the chickpeas overnight in water, rinse, and cook until almost done.
Step 2
In a separate soup pot, cook the lentils uncovered over medium heat. Stir occasionally to prevent sticking to the bottom.
Step 3
About 10 minutes before the lentils are done, add the slightly undercooked chickpeas, then grate a piece of ginger.
Step 4
While the lentils and chickpeas finish cooking, heat a small frying pan. Heat the ghee and add the cumin and mustard seeds.
Step 5
When the seeds start to crackle, add the ginger and asafoetida. Sauté the ginger briefly, then add the curry leaves, turmeric, and masala.
Step 6
Sauté the spices, stirring vigorously for another 5–10 seconds, then pour the mixture into the pot with the lentils and chickpeas (you will hear a loud sizzling). Season with salt and cook for another 2 minutes.
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