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Easy Chana Dal Recipe. Split Chickpea Soup

Easy Chana Dal Recipe. Split chickpeas make a smooth nutty soup. Flavored with roasted cumin tempering. Vegan Gluten-free Soy-free Recipe. Make it in an Instant Pot Pressure Cooker or a Sauepan

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 45 mins
Servings: 2
Calories: 106 kcal
Course: Soup
Cuisine: Indian

Ingredients

Dal:
  • 1/2 cup chana dal - split chickpeas or use split peas
  • 2 cups water
  • 1 large tomato
  • 3 cloves of garlic
  • 1/2 inch ginger
  • 1 tsp ground coriander
  • 1/4 tsp Turmeric
  • 1/4 tsp paprika
  • 1/4 to 1/2 tsp cayenne
  • 1/3 to 1/2 tsp salt
To temper:
  • 1/2 tsp oil
  • 1/2 tsp cumin seeds
  • a generous pinch of asafetida hing
  • 1/2 tsp garam masala
  • 1/4 tsp cayenne
  • 1/4 cup chopped cilantro

Instructions

    Cup of Yum
  1. 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.
  2. Meanwhile, blend the tomato, garlic, ginger, coriander, turmeric, paprika and cayenne with 1/2 cup of water until smooth.
  3. 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.
  4. 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

  • To make oil-free: Dry roast the cumin seeds until they change color and get fragrant. Add the roasted seeds, asafetida, garam masala, cayenne to the simmering dal. Mix well. Add cilantro and serve.
  • To make it in an Instant pot or Pressure cooker: Soak the chana dal for atleast 15 minutes, drain. Combine with 2 cups of water in the Instant Pot/pressure cooker. Blend the tomato and rest of the ingredient under Dal until smooth. Add to the Instant pot. Cook at Manual 8 minutes in the Instant pot or Cook over medium heat for 6 to 8 minutes after the pressure has reached in a stove top pressure cooker. Let the pressure release naturally. Follow the last step for the tempering and serving.
  • Nutritional values based on one serving

Nutrition Information

Calories 106kcal (5%) Carbohydrates 16g (5%) Protein 4g (8%) Fat 2g (3%) Sodium 406mg (17%) Potassium 283mg (8%) 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: 2Serving

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.