Chana Dal/Split Chickpeas is rich source of lean protein, chana dal contains eight of the nine essential amino acids.
This lentil soup of chana dal has delicious combine flavour of a flavoursome vegetable and of spicy tomato puree.
The Recipe of Purely Delicious Chana Dal/Split Chickpeas Lentil Soup:
Quantity of Split Chickpeas/Chana Dal: approx. 125gm
Soak the chana dal in water for at least 2-3 hours
Spicy Tomato Puree: Grind pieces of 3 medium tomatoes, approx. 6 garlic cloves and sizeable portion of ginger root into thick sauce.
Cook chana dal in adequate quantity of water (according to the consistency of dal you prefer); when the chana dal turns tender, add the dal with 3 handfuls of sliced spring onion/scallion greens and cook the lentil soup until the chana dal turns soft in consistency.
For tempering/tadka: Blend 1/4 tsp. of asafoetida powder in adequate quantity of warm, any mild-flavour vegetable oil, add the blend with tomato puree, smidgen the mixture with salt – according to preference of flavour, blend the mix with 1/4 tsp. of turmeric powder.
Add the tadka to the lentil soup for flavour and extra nutrients.
Serving size: approx. 6-8
This lentil soup of chana dal has the ultrarich flavour of spring onions/scallions and tomato puree.
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