Anupama's Kitchen
Chana Dal Soup (Bengal Dal Soup)
In western countries, most of the people do not use Chana Dal for making Dal soup as it requires more cooking time. Also, it is more difficult to digest if not cooked enough. The recipe should be balanced with various digestive herbs and spices for easy digestion. Hence, I thought it is a need of time to share this recipe with our audience. I remember when I made this recipe for the first time for my husband Dr. Bharat Vaidya after our marriage, he was sweetly surprised and still now loves this recipe as it tastes very different from the simple types of dal soups you make usually. Besides the recipe written below, we also make the Chana Dal soup with dry coconut, onion, garlic and other spices ground which gives more strong flavors.
Chana Dal or Bengal Gram Dal is Brown Chickpeas (Kala Chana) that have been split, skinned, and polished. Chana Dal or Bengal Gram is considered a popular alternative for animal or meat protein as it is high in protein. It can be added to your diet for daily use as it has a low glycaemic index. Hence, Chana Dal helps to control diabetes and blood sugar levels. It also reduces the cholesterol level in the body. Chana Dal flour or Besan is one of the best flours to use as a Gluten Free substitute for many dishes. It also reduces the loss of hair making hair healthy and strong. The whole Brown Chickpeas or Kala Chana are fed to horses to give strength and energy.
For postpartum moms, you can make this recipe after 15 days of delivering a baby. For pregnant moms, you can make this every 15 day. But, please make sure to add ginger, garlic, hing and garam masala and make sure the dal is cooked completely for easy digestion.
Prep Time
35 Minutes
Cook Time
45 Minutes
Serving Size
Serves 5-6
Benefits
- Garlic acts as an Agni Kindler i.e. it increases your digestive fire. It also increases immunity and helps digest toxins. Garlic purifies the plasma and stimulates the mother’s heart during the postpartum period.
- Hing or Asafetida is given in cases regarding nervous and neurotic disorders. It is mostly known for its ability to relieve bloating and gas. Generally, it is used only with food and in small quantities because of its strong potency. It stimulates the appetite and improves the taste buds. Hing helps during ovulation and cleanses the uterus in postpartum conditions. Women sometimes use asafetida to restart their menstrual periods after menstruation has stopped. It nourishes the nervous system in cases with stagnation and high Vata. A thin paste of hing is applied on the abdomen when infants have flatulence.
Ingredients
- ½ Cup Chana Dal or Bengal Gram (Brown Chickpeas – Split and Skinned)
- 2 Teaspoons Ghee
- 2 Garlic Cloves (Finely Chopped)
- ½ Inch Ginger (Finely Chopped or Grated)
- ½ Teaspoon Mustard Seeds
- 3 Curry Leaves (Optional)
- 3 Dry Red Chilies
- ½ Teaspoon Red Chili Flakes
- ½ Teaspoon Turmeric
- ¼ Teaspoon Hing Powder
- ½ Teaspoon Red Chili Powder
- 1 Teaspoon Garam Masala Powder (I make my own or Wholefoods’ Organic Garam Masala).
- Freshly Chopped Cilantro
- Salt as Required
- 4 Cups Water
Instructions
- STEP 1 - Soaking the Dal
- Rinse and drain dal of choice 3-4 times with water
- Soak for 30 mins in fresh water
- STEP 2- Cooking Dal in OPEN POT or INSTAPOT
- Open Pot - On Stove top:
- Put a heavy pan on low heat.
- Add your dal and 6-8 cups water, and let it come to a boil.
- Let simmer until fully cooked. Check a grain of dal to see if you can mash it under your thumb easily. Then using a hand mixer mash ONLY HALF of the cooked dal.
- Instant Pot:
- Add soaked dal in Instant Pot. Add 4 cups of water and close the lid.
- Then click ‘Pressure Cook’ button. Start the timer for 30 minutes. Once it is cooked, Instant Pot will beep.
- Disconnect Instant Pot from electrical outlet. Let it release the pressure by itself. Then open the lid and Then using a hand mixer mash ONLY HALF of the cooked dal.
- STEP 3 - Heat Spices in Ghee
- Place a heavy pan on low heat, add ghee until it melts.
- Add mustard seeds, curry leaves, dry red chilies, red chili flakes, chopped ginger and garlic.
- Once the seeds begin to pop, add hing and turmeric. Stir well.
- Add red chili powder and Garam Masala powder.
- Stir well and let simmer for 30 seconds, be mindful not to burn. Nice aroma will come when it is ready.
- STEP 4 - Final Preparation
- Add cooked dal to ghee and spices.
- Add salt and water as required, stir well.
- Simmer for 5-10 mins until it comes to a boil.
- Add fresh chopped cilantro.
- Serve with hot basmati rice or enjoy as soup.