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Chana Dal Veggie Soup. Easy Split Pea Soup with turmeric, spices, carrots, cauliflower, butternut squash. 1 Pot, ready within 45 minutes. Use split chickpeas (Chana Dal) or other split peas or lentils. Vegan Gluten-free Soy-free Recipe
I was trying to write this post yesterday late afternoon when the day was going down in history of the world one way or the other.
Hubbs says, life has to go on and doing things we love is where to find healing and hope. So here I am today, processing, cooking, breathing, appreciating what we have, and motivated to do so much more.
This bowl of soup with warming spices, chana dal, carrots, cauliflower, butternut squash is easy and wonderful for fall. These colors and flavors are bringing my love to you.
More Dals and Soups
Try this Lentil Chard Dal or this restaurant style Punjabi Dal Fry (video recipe). Mom’s favorite Sabut Masoor – or Brown Lentil Soup. Make a Sri Lankan Red Lentil Curry for an incredibly flavorful no garlic version. Make the dal into a meal by cooking grains with it like this Brown Rice and Lentil soup, or Mung Bean Brown rice Kitchari. As with most dals, often the lentils and beans can be used interchangeably (adjust water and cooking time depending on the lentil or bean).
Chana Dal and split peas can be notorious about cooking times. Ideally they should be soaked for some time and should cook within 30 to 40 minutes. But older batch split peas can take much longer to cook. Cook until al dente before adding the veggies. You might need more water if cooking for longer.
Gorgeous colors!
Chana Dal Veggie Soup
Ingredients
- 1/2 cup chana dal, split chickpeas, washed or use yellow split peas (preferably soaked for half an hour)
- 3 cups water
- 1 tsp oil
- 1/2 a medium onion chopped
- 5 cloves of garlic, chopped
- 1/2 inch ginger, finely chopped
- 1 tsp garam masala, or use 1/2 tsp cumin + 1/2 tsp coriander
- 1 tsp turmeric
- 1/4 to 1/2 tsp cayenne
- 2 juicy tomatoes pureed , or 1 1/4 cup
- 1.5 cups or more veggies chopped small, I used sliced carrots, small cauliflower florets and cubed butternut squash
- 3/4 tsp or more salt
- cilantro and lemon for garnish
Instructions
- Combine chana dal and water in a saucepan, partially cover and cook over medium heat for 30 mins or al dente.
- Heat oil in a skillet over medium heat. Add onion, garlic, ginger and cook for 5 mins.
- Add the spices and mix in. Cook for a minute.
- Add pureed tomato and bring to a boil. Add the veggies and mix in.
- Add to the simmering chana dal or split peas. Add 1/2 to 1 cup water and salt. Mix and cook for 15 minutes or until veggies are cooked to preference.
- Add a dash of lemon juice. Taste and adjust salt and heat.
- Garnish with cilantro and serve as a soup in a bowl or over rice or other grains of choice, or with flatbread or pita bread.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Fairly easy. Good hearty taste. I added 1 teaspoon cumin powder at the end to bump up the flavor some more. I used frozen cauliflower florets and frozen butternut squash chunks and a zucchini. I used jarred tomato purée. I also added some maple syrup at the end to taste, since I wanted a better balance of sour, salty, sweet. I would make this again without squash, just cauliflower and maybe carrot.
yum! thank you for trying it!
Easy and healthy recipe. Love the versatility with the veggie additions; I used zucchini and carrots. A bit spicy with cayenne so next time I might scale that back.
perfect, cayenne’s can vary also
I know I’m late to this party. But did you ever rewrite this recipe for instant pots. I sort of lost my way in your note about how to adapt it. What goes into a bowl? And when does it get added to the IP? I made this tonight and it turned out wonderfully even though I had added the onion-garlic-ginger, spices, tomato and vegetables to the IP before pressure cooking for 6 min. Maybe that was wrong, but it worked. My vegetable was a small delicate squash, diced small.
I made a batch in the instant pot this week and it was so delicious! I used 1/2 cup carrots and 1 cup romanesco. I will definitely make this again!! Thanks for sharing.
I just have to tell you I can’t stop making this soup!! It is my new favorite. I’m making it for the 3rd time since I discovered it in October right now. Thanks again! 🙂
I love when you post recipes that allow for the cook to choose their own veggies. I get to use up whatever leftover bits of veggies are in my fridge at the time, plus I can make the recipe different every time.
Yay!
Made this soup earlier this week and was impressed with how simple and versatile it is. I did not add the curry paste as mentioned as a possible variation but I am certain I will give that version a try next time. The kids loved the meal which is always a plus in my book! Thanks for coming out with all of these “winners”!
yay! i like chana dal. Its nutty, not too beant and it balances well with veggies without either of them overpowering the flavors.
Another keeper for our “Easy and Delicious Soups” folder! Made with the curry paste, garam masala AND masala kala plus cayenne and salt for seasoning. Served with brown rice and paratha. Delicious!!
awesome!!