Go Back
–+ servings
Print Recipe
4.84 from 6 votes

Chana Dal Veggie Soup

Chana Dal Veggie Carrot 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
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Soup
Cuisine: fusion, Gluten-free, Vegan
Servings: 2
Author: Vegan Richa

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
US Customary - Metric

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

Variation: Add 1 tbsp red curry paste with the spices and cook for a minute at step 3.
To make it in an Instant pot or Pressure cooker: Follow steps 2 to 4 in a skillet or saute in Instant pot and transfer to a bowl. Combine the drained chana dal or split peas with 2 cups of water in the Instant Pot/pressure cooker. Cook at Manual 6 to 7 minutes in the Instant pot or Cook over medium heat for 6 minutes after the pressure has reached in a stove top pressure cooker. Quick release, add the bowl contents (onion tomato and veggie mixture) and salt. Put the lid back and cook for 2 to 3 minutes depending on the veggies used. Let the pressure release naturally. Garnish with cilantro and lemon
Nutritional values based on one serving

Nutrition

Calories: 330kcal | Carbohydrates: 59g | Protein: 18g | Fat: 4g | Sodium: 245mg | Potassium: 1162mg | Fiber: 20g | Sugar: 8g | Vitamin A: 8215IU | Vitamin C: 36.3mg | Calcium: 105mg | Iron: 4.4mg