Indian · Dinner
Split Chickpea Lentil Soup
A North Indian dal made from split chickpea lentils simmered until soft, then finished with a tempering of cumin, mustard seed, garlic and dried chili bloomed in ghee. Turmeric and tomato give the base warmth and tang. Served with steamed basmati rice and a lemon wedge.
$2
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
446Calories
24.8gProtein
11.7gFat
64.1gCarbs
8.4gSugar
18.2gFiber
1310mgSodium
26mgChol
5.9gSat Fat
980mgPotassium
95mgCalcium
5.8mgIron
0mcgVitamin B12
16mgVitamin C
vegetarian
gluten-free
high-fiber
low-calorie
low-cholesterol
spice-route
all-time-classics
vegan
gluten-free
Instructions
1
Prep
Rinse the chana dal in a fine sieve under cold running water until the water runs clear, about 1 minute.
2
Simmer
Combine the rinsed dal, water, turmeric and half the salt in a small saucepan; bring to a boil over high heat, then reduce to low, cover partially and simmer 25-30 minutes until soft.
3
Heat
Melt the ghee in a small skillet over medium heat; add the cumin and mustard seed and cook 30-45 seconds until the mustard seeds begin to pop.
4
Heat
Add the garlic and dried chili to the skillet and cook over medium heat 30-45 seconds until the garlic turns light gold and the chili darkens.
5
Heat
Stir in the onion and cook over medium heat 4-5 minutes, stirring occasionally, until softened and lightly browned.
6
Heat
Add the tomato and ginger-fresh and cook over medium heat 4-5 minutes until the tomato collapses and the oil separates.
7
Assembly
Scrape the tempering into the dal with the remaining salt; stir over low heat 2-3 minutes until flavors combine, mashing a few lentils for creamier body.
8
Plate
Ladle the dal into a bowl, scatter the cilantro on top and serve with the lemon wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 320g320g chana dal
- 3 cups720ml water
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp salt
- 2 tbsp28g ghee
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp mustard-seed
- 4 cloves4 cloves garlic
- 22 dried-chili
- 11 onion
- 22 small tomato (about 75g)
- 1/2 tsp1/2 tsp ginger-fresh
- 2 tbsp8g cilantro
- 22 lemon wedge (about 13g)
