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Easy Chickpea Soup – Instant Pot Kashmiri Chana Soup

Shilpa
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.
 
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Side Dish
Cuisine Indian, Kashmiri, kashmiri soup
Servings 6

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.
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