Warm, richly spiced, and built for a satisfying meal, Chana Dal Veggie Soup is a vegan, vegetarian fusion, Gluten-free, Vegan soup made with chana dal, water, and oil in about 55 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Total time: 55 minutes
  • Yield: 2
  • Category: Soup
  • Cuisine: fusion, Gluten-free, Vegan

Ingredients

  • 1/2 cup chana dal (split chickpeas, washed or use yellow split peas (preferably soaked for half an hour))
  • 3 cups water
  • 1 tsp oil
  • 1/2 a medium onion chopped
  • 5 cloves of garlic (chopped)
  • 1/2 inch ginger (finely chopped)
  • 1 tsp garam masala (or use 1/2 tsp cumin + 1/2 tsp coriander)
  • 1 tsp turmeric
  • 1/4 to 1/2 tsp cayenne
  • 2 juicy tomatoes pureed (or 1 1/4 cup)
  • 1.5 cups or more veggies chopped small (I used sliced carrots, small cauliflower florets and cubed butternut squash)
  • 3/4 tsp or more salt
  • cilantro and lemon for garnish

Method

  1. Combine chana dal and water in a saucepan, partially cover and cook over medium heat for 30 mins or al dente.
  2. Heat oil in a skillet over medium heat. Add onion, garlic, ginger and cook for 5 mins.
  3. Add the spices and mix in. Cook for a minute.
  4. Add pureed tomato and bring to a boil. Add the veggies and mix in.
  5. Add to the simmering chana dal or split peas. Add 1/2 to 1 cup water and salt. Mix and cook for 15 minutes or until veggies are cooked to preference.
  6. Add a dash of lemon juice. Taste and adjust salt and heat.
  7. Garnish with cilantro and serve as a soup in a bowl or over rice or other grains of choice, or with flatbread or pita bread.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.