This is a great soup… or topping to put on rice depending on how thick or thin you like it. Be sure to put chopped cilantro on top, that really finishes it off nicely!
Chana Daal Soup
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- 1 cup Chana Daal (purchase at your local Indian grocery)
- 6 cups water
- 1/4 tsp turmeric powder
- 1/4 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/2 tsp mustard seed
- 2 garlic cloves
- 1 tbsp canola oil
- 1 tsp salt
- 1/2 cup chopped cilantro
- Clear daal of any lentils that have not been deshelled (they will have a light brown color to them when they should be yellow). Place 1 cup of chana daal into a lager bowl and add 2 cups of water. Let soak for at least 2 hours to soften the daal (note: the daal does not need to be mushy, just softened)
- Drain daal place in a large pot with 3 cups water and 1 tsp salt. Simmer covered for 30 minutes (note: this does have a tendency to boil over so be watchful)
- After 30 minutes, place 1/4 tsp cumin, turmeric, coriander and paprika into pot, stirring to mix throughout. Cover and simmer for 5 minutes.
- While it is simmering, in a small skillet or saucepan place 1 tbsp of canola oil, mustard seed and minced garlic over medium heat. Sauté until mustard seeds being to pop but garlic does not burn (constant stirring helps prevent garlic from burning).
- Once mustard seeds begin to pop place ingredients into the daal pot and mix thoroughly. Cover and simmer for another 5 minutes
- The thickness of the soup can be adjusted to preference by adding water. Also, salt and the spice can be adjusted according to taste.
- Serve in a bowl garnished with chopped cilantro.
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