Indian Dal Soup With Mixed Vegetables
September 27, 2017
Namaste! To many of us, “Indian Dal” sounds so exotic. Indian food can be an adventure, but this is just a quick wave to the Indian Subcontinent. Dal is just beans, and the “Indian” part consists of a couple of delicious but pretty mild spices. This is a very gentle “intro to India” recipe. It’s not going to overwhelm anyone. There are no tigers or elephants involved. Most folks are going to enjoy this variation of bean soup. You can cook it in a slow cooker or a pressure cooker if you’re in a hurry.
- Yields: 6 Servings
1 lb/454 g chana dal (split chickpeas) or toor dal (split yellow lentil)
2 medium onions, diced
6 cloves of garlic, minced
1 tbsp ginger, minced
15 oz/425 g diced tomatoes
4 cups/1 qt/~1 L vegetable broth (low sodium or homemade)
4-5 cups/1 qt/~1 L water or more vegetable broth (more or less to thin as desired)
2 tbsp cumin seed
1 tsp roasted coriander powder (or regular)
1/4 tsp tumeric powder
2 tsp black mustard seeds
After dal is done cooking add
3 cups mixed frozen vegetables or other mixed diced vegetables
1 tsp roasted cumin
1-2 tbsp. sugar or sweetener (if desired)
3/4 tsp salt (optional: we don't recommend added salt)
fresh ground pepper to taste
1/2 bunch of cilantro, chopped
1Pick over the dal/lentils and remove any discoloured ones or stones. Rinse thoroughly and drain.
2Place ingredients into slow cooker, except for frozen vegetables and additional spices and cook on low 10 hours, or high 7-8 hours. You can also cook this overnight and add the additional vegetables and seasonings the next day.
3When the lentils are soft and breaking apart, add the vegetables and seasonings and let cook for another 30 minutes or so. Taste test and adjust seasonings if necessary.
4Garnish with fresh cilantro and serve!
You can also try yellow split peas, but it won’t really be an Indian dal, but more an Indian spiced split pea soup. You may need to add more water as well depending on how thick or thin you like your soup.