4.9 from 69 votes
Easy Chana Dal Recipe. Split Chickpea Soup
Easy Chana Dal Recipe is a comforting split chickpea soup combining soaked chana dal with a spiced tomato, garlic, and ginger puree. Tempered with cumin seeds and aromatic spices like garam masala and asafetida, this dish offers a creamy, mildly spicy texture and a warm, earthy flavor. Fresh cilantro and a spicy garnish brighten the lentil base for a satisfying meal.
Prep Time
1 hr
Cook Time
45 mins
Total Time
1 hr 45 mins
Servings:
2
Calories:
106 kcal
Course:
Soup
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 106
% 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.