Chana dal veggie soup
This curry is easy to make, lean and protein-rich. It traditionnally uses split chickpeas (chana dal) but you can easily substitute for yellow split peas that are more common in the Western world. While you can absolutely pair it with white rice, I think it goes best with pasta.
Recipe inspired from Vegan Richa.
Ingredients
- 100g chana dal or yellow split peas
- 2 tsp canola oil (9g)
- 50g brown onion, chopped
- 5 cloves garlic, crushed (15g)
- 1/2 tsp ginger paste
- 1 tsp garam masala
- 1 tsp turmeric
- 3/4 tsp salt
- 250g juicy tomatoes (I use peeled canned tomatoes)
- 175g veggies (I use a mix of carrots, cauliflower and pumpkin)
Instructions
- Soak split peas for ~4h.
- Drain them, and put them in a pot with boiling water. Cook them until they are tender, but haven't turned to mush.
- Drain, and reserve.
- In the meantime, heat up oil in a pan over medium heat.
- Fry onion for a few minutes until it softens a bit.
- Add veggies and keep stirring over medium heat for a few minutes.
- Add garlic + ginger and keep stirring over medium heat for ~1 min.
- Once the garlic and ginger no longer smell raw, reduce heat, cover with a lid and let cook further.
- Once the veggies have softened a bit, turn heat back up a little, and add garam masala, turmeric, salt, stirring constantly.
- Add tomatoes, stir for ~30s, then reduce heat again, cover with a lid and let it cook through.
- When veggies are cooked (but have a little bit of bite left in them), add cooked split peas, and stir.
- Top with fresh coriander leaves (optional), and serve with pasta.