Fast Curries
My mother in laws Easy Chickpea Soup – Instant Pot Kashmiri Chana Soup recipe makes an easy, traditional Kashmiri, comforting soup recipe. Everyone needs a good protein recipe in their back pocket for days when you don’t really feel like cooking but want something healthy on the table quickly.
What ingredients do I need to make this Easy Chickpea Soup – Instant Pot Kashmiri Chana Soup?
Dried chickpea, oil, asafoetida, cumin seeds, green cardamom pods, whole black cardamom pod, bay leaf, water, ground turmeric, ground ginger, ground fennel, ground cumin, salt, and milk.
How do I make this recipe?
Prep – Rinse the chickpea well. Soak the dry chickpea overnight in 3 cups water, discard the water used for soaking, right before cooking.
First, select sauté on the Instant Pot and adjust to normal. Second, add oil to the pot. When the oil is hot add in asafoetida, cumin seeds, green cardamom pods, whole black cardamom pod, and bay leaf. Third, in about 30 seconds add in the chickpea. Further, add in 3 and ½ cups water and give it a good stir. Furthermore, add in ground turmeric, ground ginger, ground fennel, ground cumin, and salt.
Finally, make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well. Press cancel. Secure the lid on the pot and close the pressure-release valve, and select manual and cook at high pressure for 30 minutes.
When cooking is complete, use natural pressure release to depressurize. Moreover, open the lid, and select sauté. Finally, add in milk and let the soup come to a boil. Transfer to a serving bowl, and enjoy with white rice or as is.
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Try some of our other Kashmiri recipe
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Easy Chickpea Soup – Instant Pot Kashmiri Chana Soup
Equipment
- Instant Pot
Ingredients
- 1 cup chickpea, dry (kabuli chana)
- 2 tbsp oil
- 1/2 tsp asafoetida (heeng)
- 1/2 tsp cumin seeds
- 2 green cardamom pods (hari elaichi)
- 1 whole black cardamom pod (kali elaichi)
- 1 bay leaf
- 3 and 1/2 cups water
- 1/2 tbsp ground turmeric (haldi)
- 3/4 tsp ground ginger (sonth)
- 1 tbsp ground fennel (saunf powder)
- 1/2 tsp ground cumin (jeera powder)
- 1 and 1/2 tsp salt
- 1 cup milk
Instructions
Prep
- Rinse the chickpea well. Soak the dry chickpea overnight in 3 cups water, discard the water used for soaking, right before cooking.
Cook
- Select sauté on the Instant Pot and adjust to normal.
- Second, add oil to the pot. When the oil is hot add in asafoetida, cumin seeds, green cardamom pods, whole black cardamom pod, and bay leaf.
- In about 30 seconds add in the chickpea.
- Add in 3 and ½ cups water and give it a good stir. Furthermore, add in ground turmeric, ground ginger, ground fennel, ground cumin, and salt.
- Make sure nothing is stuck to the bottom of the pot and scrape the bottom of the pot well. Press cancel.
- Secure the lid on the pot and close the pressure-release valve, and select manual and cook at high pressure for 30 minutes.
- When cooking is complete, use natural pressure release to depressurize. Moreover, open the lid, and select sauté.
- Finally, add in milk and let the soup come to a boil. Transfer to a serving bowl, discard the whole spices, and enjoy with white rice or as is.
