Gluten free recipe

Lentil dal soup the Indian way | Vegan

Lentil dal soup the Indian way | Vegan

Lentil dal soup the Indian way | Vegan

Chana dal cooked long, low, and slowly makes a wonderfully hearty soup. If you don’t live in India, then you can find this lentil in any Indian grocery store.



Cooking Time: 40 mins + 1/2 hour soak time



Chana daal (Split chickpeas) : 1/2 cup

Water: 1 ½ cup

Turmeric: ¼ tsp

Salt to taste

Spinach: 2 cups

Tomato: 1 chopped

Onion: ½ finely chopped

Oil: 2 -3 tsp

Lemon juice: 1 tsp

Garlic ginger paste: ½ tsp

Coriander powder: 1tsp




Wash chana dal until the water runs clear.

Soak in water for 30 minutes or more.

Now cook daal in the pressure cooker with 1 ½ cups of water, turmeric powder, and salt. Cover the lid, let this cook on a medium flame for 30 minutes or 6-7 whistles. If you do not have a pressure cooker, cook this daal in a heavy base pan for 35-40 minutes. You can soak this daal overnight too, that way it will cook faster in the saucepan. Cook until the lentil breaks easily when you press it in between your fingers.

Blanch the spinach: In boiling water, add the spinach, cook this for 5-6 minutes on high heat and take the spinach out.

In a hot pan, add olive oil, the chopped onion, blanched spinach, and mix well. Now add the coriander powder, ginger garlic paste, salt. Mix well and let this cook for 3-4 minutes on low heat. When you see the onion has changed colour to light brown, add the chopped tomato. Mix very well. Let the tomato cook down properly, when they become mushy and almost done, add the lemon juice and the boiled chana daal. Mix everything properly. If you feel the soup is too thick then you can add a bit of water. Let everything cook together for 3-4 minutes on low heat. Your soup is done, you can eat this with steamed rice or just like that with a piece of gluten-free bread.

Leave a Reply

Your email address will not be published. Required fields are marked *