Easy Chana Dal Recipe. Split Chickpea Soup
User Reviews
4.9
Easy Chana Dal Recipe. Split Chickpea Soup
Description
The recipe starts by soaking chana dal to soften before simmering it with water until tender. A spice-rich blend of tomato, garlic, ginger, coriander, turmeric, paprika, and cayenne is pureed and added to the cooking dal to create a smooth, flavorful broth. The dal is gently mashed to thicken and meld flavors.
A tempering of cumin seeds fried until fragrant with asafetida and garam masala is stirred partially into the dal, infusing it with aromatic spices. Fresh cilantro tops the dish, accompanied by the remaining tempering as garnish. This layering of spice and freshness is characteristic of this style of dal soup.
This chana dal soup pairs well with rice or flatbreads and can be adapted for oil-free cooking by roasting spices when tempering. It is also convenient to make in an Instant Pot or stovetop pressure cooker with adjusted cooking times for ease.
Ingredients
Dal:
- 1/2 cup chana dal or use split peas, split chickpeas
- 2 cups water
- 1 tomato large
- 3 cloves garlic
- 1/2 inch ginger
- 1 tsp ground coriander
- 1/4 tsp Turmeric
- 1/4 tsp paprika
- 1/4 to 1/2 tsp cayenne pepper
- 1/3 to 1/2 tsp salt
To temper:
- 1/2 tsp neutral cooking oil generic cooking oil
- 1/2 tsp cumin seeds
- asafetida generous pinch, aka hing
- 1/2 tsp garam masala
- 1/4 tsp cayenne pepper
- 1/4 cup cilantro chopped
Instructions
- Soak the dal for 1 hour to overnight. Drain and combine with 2 cups water in a saucepan. Cover and cook for 20 to 25 minutes over medium heat. Open the lid a crack if the water threatens to boil over.
- Meanwhile, blend the tomato, garlic, ginger, coriander, turmeric, paprika and cayenne with 1/2 cup of water until smooth.
- Add the tomato mixture and salt to the cooking split peas. Cover and cook for another 15 minutes or until the split peas are tender. Mash some of the split peas and continue to simmer until desired tenderness and consistency.
- Make the tempering: Heat oil in a small skillet over medium heat. When the oil is hot, add cumin seeds and cook until they change color. half to 1 minute. Add in the asafetida. Add half of this tempering, garam masala, cayenne to the simmering dal and mix in. Taste and adjust salt and spice. Take off heat, add cilantro and mix in. garnish with the remaining tempering and serve.
Notes
- Dry roast cumin seeds for an oil-free tempering method.
- Instant Pot or pressure cooker can be used with 8 minutes manual cooking and natural pressure release.
- Soak chana dal at least 15 minutes before pressure cooking for better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Sodium | 406mg | 17% |
| Potassium | 283mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 975IU | 20% |
| Vitamin C | 12.6mg | 14% |
| Calcium | 42mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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