This soup is not only stylish but also incredibly healthy, as it uses the protein-rich stock from black chickpeas.
Black gram is a powerhouse of protein that is packed with dietary fiber, iron, copper, calcium, magnesium, zinc, potassium, phosphorus, and more.
Kali Chana Cappuccino courtesy of Chef Gautam Kumar
Ingredients
- 150 gm Black gram (soaked overnight)
- 1 liter of water
- 30 ml Olive Oil
- 1 tsp cumin seeds,
- 1 bay leaf,
- ½ tsp black pepper
- ½ tsp black pepper powder
- 3 no black cardamom
- 1 inch cinnamon stick
- 20 gm ginger (finely chopped),
- 30 gm cloves garlic (minced),
- 50 gm (finely chopped)
- salt to taste.
- ½ tsp roasted cumin powder,
- 1 lemon
For the “Cappuccino” Foam
- ½ cup milk
- A pinch of cinnamon
Method
- Heat a pan and cook the soaked black gram until soft in texture.
- Take out the boiled lentils and let them get a little cool, and then grind them into a mixture.
- Heat the olive oil in a pan and crackle the cumin. Add the black pepper, black cardamom and cinnamon stick, garlic, and ginger, and stir for a while.
- Add the finely chopped onion and sauté until the onions are translucent.
- Pour in the black gram mix and bring it to boil.
- Simmer it on medium heat till it reaches a soup like consistency.
- Adjust the seasoning with salt and black pepper powder.
- Squeeze the lemon juice into it.
- Once it is ready, then strain the soup with a fine strainer.
- To make the foam, warm the milk in a small saucepan. Use a handheld milk frother or a whisk to vigorously beat the milk until it creates a thick, stable foam.
- Pour the hot soup into coffee mugs or glass cups, filling them about ¾ of the way.
- Carefully spoon the milk foam over the top of each mug.
- Garnish: Dust the top with a pinch of cinnamon or roasted cumin powder to resemble cocoa powder on a cappuccino.
- It may be served with readymade chana jor garam easily available in the market.
