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    Home » daal

    Spiced Lentil Chard Soup – Hariyali Dal

    Published: Sep 9, 2016 · Modified: Jan 7, 2019 by Richa 41 Comments

    Jump to Recipe   Print Recipe

    Spiced Lentil Chard Soup – Hariyali Dal. Creamy Red Lentils Cooked with Chard or other greens, tempered with whole spices. Easy weeknight Dahl. Vegan Gluten-free Soy-free Recipe. 

    Jump to Recipe   

    Spiced Lentil Chard Soup - Hariyali Dal. Creamy Red Lentils Cooked with Chard or other greens, tempered with whole spices. Easy weeknight Dahl. Vegan Gluten-free Soy-free Recipe | VeganRicha.com

    Spiced Lentil Chard Soup - Hariyali Dal. Creamy Red Lentils Cooked with Chard or other greens, tempered with whole spices. Easy weeknight Dahl. Vegan Gluten-free Soy-free Recipe | VeganRicha.com

    I know right. How many yellow Dals can there possibly be? Very many my friend, very very many! Today’s Dal combines chopped up chard leaves , grated ginger, chile and cashew cream while cooking the red lentils. Hariyali means greens, hence greens filled Dal (lentil soup). The tadka or tempering uses simple whole spices that infuse the soup with an amazing flavor. As with all Indian food, everything tastes even better the next day! Serve over cooked grains as white or brown rice, quinoa or millet, or with flatbread and a side of roasted veggies. 

    Dal (a term used for any soupy preparation of lentils, split lentils, split beans and beans) has many variations and options. There might be regional recipes with local beans, family recipes, small variations in spices that completely change the flavor profile, soup or stews with veggies or other additions and what not. Fill up the pantry with lentils and beans and make a new Dal every week.

    Spiced Lentil Chard Soup - Hariyali Dal. Creamy Red Lentils Cooked with Chard or other greens, tempered with whole spices. Easy weeknight Dahl. Vegan Gluten-free Soy-free Recipe | VeganRicha.com

    For a video of how to make similar dal soup, see this Punjabi Dal Fry. Also try Mom’s favorite Sabut Masoor – or Brown Lentil Soup, or my Dad’s favorite Simple 5 ingredient Mung Dal. Make a Sri Lankan Red Lentil Curry for an incredible 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).


    How do you like your red lentils?

    Red Lentils or Masoor Dal are made from Indian Brown Lentils. Brown lentils that have been dehusked are pink/orange, and then the lentils are split to make quick cooking red lentils. Depending on the brand or region, lentils that have only their skin removed but not split might also be called red lentils. However, those are not quick cooking red lentils or masoor dal. They will take longer to cook and will need more liquid and will not break down quickly. 

    Bowl Pictured has Hariyali Dal, Rice and a quick version of Curried Black Eyed Peas. 

    Spiced Lentil Chard Soup - Hariyali Dal. Creamy Red Lentils Cooked with Chard or other greens, tempered with whole spices. Easy weeknight Dahl. #Vegan #Glutenfree #Soyfree #Recipe | VeganRicha.com

    Spiced Lentil Chard Soup - Hariyali Dal. Creamy Red Lentils Cooked with Chard or other greens, tempered with whole spices. Easy weeknight Dahl. Vegan Gluten-free Soy-free Recipe | VeganRicha.com #glutenfree #veganricha #vegan
    Print Recipe
    4.92 from 12 votes

    Spiced Lentil Chard Soup - Hariyali Dal

    Spiced Lentil Chard Soup - Hariyali Dal. Creamy Red Lentils Cooked with Chard or other greens, tempered with whole spices. Easy weeknight Dahl. Vegan Gluten-free Soy-free Recipe
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course: Main
    Cuisine: Indian
    Servings: 2
    Calories: 267kcal
    Author: Vegan Richa

    Ingredients

    Lentils:

    • 1 cup (180 g) red lentils masoor dal, or use split peas, or mung dal or chana dal
    • 3 to 3.5 cups (750 ml) water
    • 1 tbsp grated ginger
    • 1 fresh green chile finely chopped or grated
    • 1/2 tsp (0.5 tsp) turmeric
    • 3/4 tsp (0.75 tsp) or more salt
    • 3 to 4 large chard leaves chopped 2 cups loosely packed greens
    • 1/4 cup (59.5 ml) thin cashew cream or coconut milk or other non dairy cream or milk
    • 1 to 2 tsp lime juice

    Tadka/Tempering:

    • 1 tsp oil
    • 1/2 tsp (0.5 tsp) cumin seeds
    • 2 green cardamom pods cracked open
    • 2 inch cinnamon stick
    • 2 cloves
    • 2 dried red chilies broken for more heat
    • 3 cloves of garlic

    Instructions

    • Cook the lentils in a saucepan or a pressure cooker (Instant Pot) until done to preference. Saucepan- Cook the red lentils + water over medium heat for 20 to 25 minutes. (30 to 40 minutes for split peas or split chickpeas(chana dal).)
    • Pressure cooker/Instant pot: Manual for 1 to 2 mins. Natural release.
    • Add ginger and chile and mix into the simmering lentils. You can also make a paste of the ginger chile and add to the saucepan. Add turmeric, salt, chard and cashew cream and mix in. Cook for another 10 mins over medium heat. Add lime juice to taste and continue to simmer over low heat while you make the tempering. At this point you can also add in 1 chopped tomato.

    Make the tempering:

    • Heat oil in a small skillet over medium heat. Add cumin seeds and let them start to change color. 2 mins. Add cardamom, cloves, cinnamon and red chilies and cook for a minute or until fragrant. Reduce heat to low-medium. Add garlic and cook until golden. 4 to 5 mins.
    • Add this tempering to the simmering lentils, mix in. Cook for a minute. Let the Dal sit for a few minutes for the tempering to infuse. Taste and adjust salt and heat. Garnish with cilantro and red pepper flakes. Serve with cooked rice or grains or flatbread. You can remove the cinnamon stick and cloves just before serving. I usually leave it in and whoever gets it fishes it out. The whole spices cotinue to infuse the dish as they sit.

    Notes

    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Spiced Lentil Chard Soup - Hariyali Dal
    Amount Per Serving
    Calories 267 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Sodium 298mg13%
    Potassium 718mg21%
    Carbohydrates 41g14%
    Fiber 16g67%
    Sugar 7g8%
    Protein 13g26%
    Vitamin A 1530IU31%
    Vitamin C 76.9mg93%
    Calcium 59mg6%
    Iron 4.9mg27%
    * Percent Daily Values are based on a 2000 calorie diet.

    Spiced Lentil Chard Soup - Hariyali Dal. Creamy Red Lentils Cooked with Chard or other greens, tempered with whole spices. Easy weeknight Dahl. Vegan Gluten-free Soy-free Recipe | VeganRicha.com

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    1. Melissa

      December 07, 2021 at 4:44 pm

      5 stars
      Wow! Thank you for another amazing recipe. I have a bounty of chard right now in my garden so I searched your site for a new recipe to use it.
      I doubled the recipe, used coconut milk (because I had an opened can) and used crushed red pepper in place of chilis (because no fresh chili’s in my kitchen at the moment).
      It was tasty before I even added the tempering oil and after adding it the flavors are popping.
      This will go in my list of favorites!

      Reply
      • Vegan Richa Support

        December 08, 2021 at 1:41 pm

        exceleent harvest

        Reply
    2. Alice

      November 07, 2020 at 6:18 am

      5 stars
      Lovely, simple recipe. I look forward to trying some more of your recipes!

      Reply
      • Vegan Richa Support

        November 08, 2020 at 4:58 pm

        thank you so much for stopping in and the great review

        Reply
      • SDavis

        July 16, 2022 at 10:26 am

        5 stars
        Thank you for sharing this delicious dal recipe. It is straightforward to prepare on the stove top and so flavorful.

        Reply
        • Vegan Richa Support

          July 18, 2022 at 6:19 pm

          excellent to hear

          Reply
    3. Jemma

      May 12, 2020 at 4:27 pm

      5 stars
      I love dal, and am always trying different recipes. My husband and I made this last night and agree: this dal is really special, with a wonderful depth of spices and good heat, even without the chili. I’m so glad I doubled the recipe so I could enjoy leftovers today! Thanks for making this recipe: it will be on our regular dal rotation 🙂

      Reply
    4. Marissa

      December 10, 2017 at 5:45 pm

      5 stars
      SO good! I love trying new recipes from you. This one was pretty easy so I’ll be making it more.

      Reply
      • Richa

        December 10, 2017 at 8:07 pm

        Awesome!

        Reply
    5. AV

      December 04, 2017 at 2:51 am

      I made this as a soup rather than a lentil dish, and it was quite nice. I have always enjoyed chard and this is another way to appreciate it! My attempt: https://tmifood.wordpress.com/2017/12/04/lentil-and-chardmangold-soup/

      Reply
    6. Abi

      December 02, 2017 at 8:52 pm

      I made this last night for my family with red lentils and everyone LOVED it!! Even my dad who has crazy high standards for cooking rated it 10/10! You are a gift; thank you so much!

      Reply
      • Richa

        December 03, 2017 at 11:50 am

        yay!!!

        Reply
    7. Shaili

      September 12, 2017 at 8:51 pm

      5 stars
      Really great recipe! I did not have cinnamon sticks or cloves in hand but it still came out really well. In the future I will be doubling the recipe for left overs. Thanks!

      Reply
      • Richa

        September 12, 2017 at 11:08 pm

        Awesome, definitely try it with the whole spices too. Or use a good pinch of ground

        Reply
    8. Davol

      December 06, 2016 at 4:40 pm

      Just made this for dinner and it is EXTRAORDINARY!!!
      Thanks for sharing your talent with all of us Richa ????

      Reply
      • Richa

        December 06, 2016 at 9:37 pm

        Awesome!

        Reply
    9. Shelby Kurmey

      October 18, 2016 at 9:26 am

      4 stars
      I tried this & I used the split chickpeas. They were a little hard to eat, I am wondering if I should have soaked them before I cooked them.
      This was really different taste to the Punjabi Dal Fry Recipe & I liked it. I found the Cardamom a little strong so I will be cutting back on that.
      Do you think that I could do this without the spice for my parents?
      I also wanted to say that I like it that your recipes go in order of the list of ingredients, it really helps me to make sure I get everything in at the right time.

      Reply
      • Richa

        October 18, 2016 at 10:47 am

        Hi Shelby, Yes you can reduce the cardamom to 1 pod or just a few seeds from 1 pod.
        Split chickpeas and split peas are notorious in terms of cooking time. A fresh batch will cook within 30 minutes and some batches even after soaking overnight will need more than an hour. I prefer to pressure cook them (about 10 mins). You want to check on them and continue to cook until they are tender before adding the tempering. If the liquid reduces too much, add more water and continue to cook. It really depends on the batch.
        You can omit the green chile and red chilies and add a touch of cayenne if needed later. The rest of the spices are all flavor.

        Reply
        • Shelby Kurmey

          October 18, 2016 at 1:12 pm

          Thank you so much for your help. I have never cooked with chickpeas before. I did buy some cans as well to try. A lot of your recipes everything is new to me. I got desperate when my 14 yr old daughter started having diet troubles & now we are headed for a vegan diet plus we are gluten free. She is so fussy sometimes. She liked the Dal masoor in the restaurant, I made yours & “mom it isn’t as good as the restaurant!”
          These recipes are so great & I really appreciate you responding to the comments!I love when other’s have questions that I do & you have already answered my question when you responded to someone else.

          Reply
          • Richa

            October 18, 2016 at 11:51 pm

            Ask away and I will try to answer. The restaurant versions might feel a bit different because of the extra oil/butter/fat in the food. I use quite minimal amount just for tempering the spices (the spices infuse the oil which infuses the dish). Add more and see if that works. Also try some of the mains from my book ( butter sauce, tikka masala sauce, pasanda sauce , korma etc). Those sauces are restaurant style.

            Reply
    10. Sabrina Zaragoza

      October 03, 2016 at 6:29 pm

      5 stars
      I like this recipe. Yellow color looks great and it seems quite delicious. I will try to make this dish. Thanks for sharing.

      Reply
    11. Amy

      September 23, 2016 at 9:07 am

      I made this Wednesday night for my husband & myself. It is delicious – and very forgiving! We bought the ingredients last weekend, so my serranos we less than very fresh. Our local grocery doesn’t carry chard (crazy) so we subbed mustard greens. And we used the coconut milk option, as we were out of cashews.

      This dish, over brown rice prepared in the oven, is a new favorite! Thank you!

      Reply
    12. Robin Fetter

      September 19, 2016 at 7:19 am

      5 stars
      Made this last week and it was really really really good! My kids (ages 2, 3, and 5) love a good dal and I think if you ask them, this would be one of their top dal recipes. If you ask me, I will never get sick of trying out new dal recipes! It hits the spot and its a winner for my whole family- even with picky eaters!!! Thanks for another amazing recipe 🙂

      Reply
      • Richa

        September 19, 2016 at 3:09 pm

        yay! Thats awesome that the kids love dal. I know that the look can throw some off 🙂

        Reply
    13. Samantha

      September 15, 2016 at 4:43 pm

      can a cardamom spice be used in place of the pods?

      Reply
      • Richa

        September 15, 2016 at 7:06 pm

        Sure, add a 1/4 to 1/2 tsp directly to the simmering lentils.

        Reply
    14. David

      September 15, 2016 at 10:44 am

      3 years ago I’ve been to India, I’ve tried so many foods but I was really impressed by all the dishes made with rice and the way people having their meal. 🙂 this recipe makes me miss India so much. such a beautiful country. thanks for sharing, Richa.

      Reply
    15. Cassie

      September 14, 2016 at 7:13 pm

      I think of dal more as a sauce or a soup rather than a curry because IMO, it’s really liquidy! Doesn’t mean it can’t be delicious though! I love this recipe, and nothing wrong with yellow lentils!

      Reply
    16. Pat C.Wilson

      September 13, 2016 at 8:27 am

      i always want to try Indian foods. is it the dish Indian people usually eat in their meal? 🙂 i look forward to seeing your more recipe from India. so excited about it.

      Reply
    17. Xena

      September 12, 2016 at 12:38 pm

      Richa, I always look forward to getting a recipe from you. Couldn’t think of what to make for dinner and then this timely recipe came along…..
      I have never made daal before and I can’t get over how easy but also how delicious and nutritious this recipe was! Even my picky teenagers loved it – yay!
      thank you for adding such delicious vegan recipes to my repertoire.

      Reply
    18. Maureen Koplow

      September 11, 2016 at 10:20 am

      5 stars
      Every time I see chile as an ingredient,I wonder if there’s a specific kind of chile that should be used. When I shop at the Indian market, there are so many types of hot peppers, including jalapenos, slender long hots, orange scotch bonnets, little tiny red peppers, habaneros, poblanos, and a number of others. Are they interchangeable, depending on how much heat I want in the dish, or are there specific chiles that you would recommend?

      Reply
      • Richa

        September 11, 2016 at 11:41 am

        I use Serrano or Bird’s eye chili . Sometimes I will use thai or cayenne, but they can get really hot. You can use most any chiles depending on the kind of heat you want in the dish , use milder ones for the flavor profile, but not heat and add heat (cayenne) later if you like.
        All of the hotter chiles (serrano, birds eye, thai, jalapeno) can range from mild to hot depending on the batch, which makes the hat in the dish variable dependent on the chile.

        Reply
    19. Lucie

      September 11, 2016 at 8:41 am

      Gimme all the yellow dals you got, I’ll happily eat my way through all of them <3 Especially when this much giinger is involved 🙂

      Reply
      • Richa

        September 11, 2016 at 11:41 am

        I know right. Ginger, cinnamon, turmeric and greens!

        Reply
    20. Deb

      September 10, 2016 at 7:55 am

      5 stars
      This is a perfect recipe for the changing weather and the chard waiting in my garden. Thank you!

      Reply
    21. Louisa Berry

      September 10, 2016 at 2:39 am

      Hi. Could you post your quick version of your black eyed pea curry? I’ve been looking for a quick version myself. love your recipes

      Reply
      • Richa

        September 12, 2016 at 12:05 am

        Its almost the one linked on the post. I blend everything for the sauce(onion, ginger, garlic, tomato, spices), cook for a few minutes, add the cooked black eyed peas and simmer for some time and done.

        Reply
    22. Anne

      September 09, 2016 at 6:41 pm

      Hi are you grinding the tempering spices or leaving them whole in the finished dish? Cinnamon stick and whole cloves…?

      Reply
      • Richa

        September 09, 2016 at 7:40 pm

        Not grinding the tempering. The whole spices infuse the oil which infuses the dish. You can fish the cinnamon stick and cloves out before serving.

        Reply

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