Kabuli Chana Soup
|Kabuli chana||125 Gram|
|Thick tamarind water||1 Tablespoon|
|Onion||1 Large, chopped|
|Boiled mutton pieces||8 Small|
|Water||10 Cup (160 tbs)|
|Mutton stock||6 Tablespoon|
|Turmeric powder||1 Teaspoon|
Soak the kabuli channa overnight.
Into ten cups of boiling water, put the channa, onion and soda and cook till tender.
Mash the channa well and pass it through a sieve.
Grind the skins and any of the channa left in the sieve; add a little warm water and strain.
Add butter, turmeric powder and salt to the strained soup.
Boil for five or six minutes on a moderate fire, add the tamarind water and simmer for a few more minutes.
This soup will serve four persons.
To make it more appetizing, add mutton stock and two pieces of mutton to each bowl of soup.