Chana (Chickpea) Soup

This classic soup is given an Indian twist by adding Indian spices, chilies and cilantro. Healthy and nutritious, great for a weigh loss soup.

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Serves 2-4

  • 4 cups water
  • 1 cup chana dal
  • 2 garlic cloves finely chopped
  • 1 tbsp ginger finelly chopped
  • 1 tsp paprika
  • ¼ tsp turmeric
  • ½ tsp chili powder
  • 2 tbsp vegetable oil
  • 2 green chilies finely chopped (some for garnish)
  • 1 tsp cumin seeds
  • ½ tsp sugar (optional)
  • salt to taste
  • 1 tsp garam masala
  • (for a fuller flavor, you may add vegetable stock during coking dal)
  • corriader leaves (for garnish)

How to make Chana (Chickepea) Soup:

  1. Bring the water to a boil in a large, heavy-bottom pan.
  2. Add the chana dal, then cover and simmer, stirring occasionally for 25 minutes.
  3. Stir in paprika, chili powder and turmeric, then re-cover and cook for 10 minutes, or until the dal is tender.
  4. Heat the oil in a small skillet, add the chilies, cumin seeds, garlic and ginger and fry, stirring for 1 minute.
  5. Add the spice mixture to the dal. Stir in the sugar (optional), garam masala and season with salt to taste.
  6. Ladle into soup bowls, then sprinkle with garam masala on top and serve immediately.
  7. This lentil soup tastes great with freshly cooked parathas.

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