Dinner for 2

Chana Dal Soup

Name: Chana Dal Soup
Total time: 105 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup chana dal - split chickpeas; 2 cups water; 1 large tomato; 3 cloves garlic; 1/2 inch ginger; 1 tsp ground coriander; 1/4 tsp turmeric; 1/4 tsp paprika; 3/8 tsp cayenne; 3/7 tsp salt; 1/2 tsp oil; 1/2 tsp cumin seeds; 1 generous pinch of asafetida hing; 1/2 tsp garam masala; 1/4 tsp cayenne; 1/4 cup chopped cilantro

Split chickpeas simmer with tomato, garlic, ginger, and spices, then finish with a fragrant cumin tempering.

$0.84per serving $

105 minstart to table

2servings

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Ingredients

1/2 cup chana dal - split chickpeas
2 cups water
1 large tomato
3 cloves garlic
1/2 inch ginger
1 tsp ground coriander
1/4 tsp turmeric
1/4 tsp paprika
3/8 tsp cayenne
3/7 tsp salt
1/2 tsp oil
1/2 tsp cumin seeds
1 generous pinch of asafetida hing
1/2 tsp garam masala
1/4 tsp cayenne
1/4 cup chopped cilantro

Steps

Rinse the chana dal, cover it with the water, and soak it for 60 minutes.
Add the tomato, garlic, ginger, coriander, turmeric, paprika, cayenne, and salt to a 4-quart pot.
Bring the pot to a boil, reduce the heat, cover, and simmer for 35 minutes until the dal is soft.
Heat the oil in a small skillet over medium heat, add the cumin seeds and asafetida, and cook for 1 minute.
Stir the cumin mixture and garam masala into the dal, then simmer uncovered for 5 minutes.
Stir in the cilantro and the remaining cayenne before serving.

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