Chana Dal Vegetable Soup

The recent cold snap, followed by days of atmospheric river rains, have landed me back to the pantry for meal inspiration. Fortunately, I keep a cache of pulses (the edible seed from a legume plant) for just these situations.

Channa dal is a type of chickpea, which closely resembles a dried, yellow split pea. We are fortunate here in the Bay Area for the availability of Indian groceries, and I highly recommend you seek these out if possible. They can be used interchangeably with yellow split peas, but as I used chana dal for this recipe, I choose to remain true to form.

The warming spices, fresh ginger, and bit of chile heat made this soup a welcomed antidote to the wet, chilly days of late.

Don’t be put off by the long list of ingredients. I store peeled ginger and turmeric in the freezer since I use so much, but powdered, dried works too. Similarly, if the individual spices seem too much effort, a curry powder blend will work in their place, about one tablespoon total or to your taste preference.

I hope this idea provides inspiration for your improvisation. Any pulse can be substituted, and canned garbanzo or other beans are fair territory. Add any vegetables that suit your fancy: cauliflower, green beans and a squash are a few ideas, along with pieces of cooked chicken if you desire additional protein.

The total quantity made from the recipe will depend on how many additional vegetables you add. You might want to increase the chicken broth for a brothy consistency if you add a lot of extras. A few blitzes with an immersion blender (right in the soup pot before serving) will make a thicker texture for a different twist.

Channa Dal Vegetable Soup

Makes about 2 quarts

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Ingredients

  

• 1 tablespoon ghee
• 1 tablespoon olive oil extra virgin
• 1 medium white or yellow onion cut into 1/4" dice, about 1 cup
• 2 stalks celery cut into 1/4" dice, about 1 cup
• 2 medium carrots cut into 1/4" dice, about 3/4 cup
• 3 medium cloves fresh garlic minced, about 1 tablespoon
• 1 inch knob fresh ginger minced, about 1 tablespoon (substitute 1 teaspoon ground ginger powder)
• 1 inch knob fresh turmeric minced, about 1 tablespoon (substitute 1 teaspoon ground turmeric powder)
• 2 medium bay leaves
• 1 cup chana dal dried and split
• 1 quart chicken broth homemade or low-sodium (substitute vegetable broth if desired)
• 1 14.5 ounce canned, diced tomatoes and their juices (substitute fire-roasted diced tomatoes)
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon black pepper freshly ground
• 1/4 - 1/2 teaspoon chile flakes or to taste
• 1/4 - 1/2 teaspoon sea salt or to taste
• fresh cilantro for topping garnish

Instructions

 

• Place the chana dal in a medium mixing bowl. Rinse a few times, then drain. Cover with freshly boiled water and set aside whilst you prepare the vegetables. Drain well before adding to the soup.
• In a 3-to 4 quart saucepan/soup pot, melt ghee and add olive oil over medium heat. Add the prepared onion, celery, carrot, garlic, ginger, turmeric, and bay leaves. Stir to combine then add the garam masala, cumin, coriander, black pepper, chile flakes, and salt. Stir frequently until the onions turn translucent. Add the soaked and drained chana dal.
• Add the chicken stock and canned, diced tomatoes, along with the juices in the can. Bring to a full boil, then reduce to a simmer and cook until the dal are tender, about 45 minutes to one hour.
• To serve add coarsely chopped, fresh cilantro and a squeeze of lemon juice. A warm piece of naan or roti is an ideal accompaniment.