Easy Chana Dal Soup (Split Chickpea Soup)

How can I describe this soup? Easy to make and pleasant to eat. Please use good quality Italian tomatoes. I have a box full of fresh Italian tomatoes, grown in Ontario. So good!!!

Here is what chana dal looks like before it’s soaked. It’s also called Split Desi-Chickpea.

Ingredients for tomato paste

Make tomato paste: mix all ingredients for tomato paste and blend till smooth. Set aside.

in a large pot, heat the olive oil over medium high heat then sauté onions until light golden.

Add the turmeric and coriander powder and cook over gentle heat for 2 minutes.

Add the soaked dal and cook another 2 minutes

then add the tomato paste and water.

Bring to the boil and cook 30-50 minutes or until cooked to your desired softness. Check seasoning, stir in garam masala

and serve garnished with coriander leaves.

Easy Chana Dal Soup (Split Chickpea Soup)

Preparation time: 10 minutes; Cooking time: 1 hour; Serves: 4

Ingredients for Tomato Paste

  • 500g (1Ib) Italian tomatoes (3 cups diced)
  • 4 cloves garlic thinly sliced
  • 2-inch piece fresh ginger thinly sliced
  • 1 green chilli or ½-1 teaspoon dried chilli flakes
  • 1 teaspoon salt 

Other Ingredients 

  • 2-3 tablespoons extra virgin olive oil or ghee
  • 1 large onion chopped
  • ½ teaspoon turmeric powder
  • 2 teaspoons coriander powder
  • 2 cups chana dal (split desi-chickpea) soaked 2-6 hours or overnight, drained
  • 3 cups water or broth (stock)
  • ½ teaspoon garam masala
  • A handful chopped coriander leaves (cilantro) to garnish

Instructions

  1. Make tomato paste: mix all ingredients for tomato paste and blend till smooth. Set aside.
  2. Make the Dal: in a large pot, heat the olive oil over medium high heat then sauté onions until light golden. Add the turmeric and coriander powder and cook over gentle heat for 2 minutes. Add the soaked dal and cook another 2 minutes then add the tomato paste and water. Bring to the boil and cook 30-50 minutes or until cooked to your desired softness. Check seasoning, stir in garam masala and serve garnished with coriander leaves.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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