Split Chickpea, Spinach and Masala Soup

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This crockery is simply a riff connected an Indian crockery made with chana dal, dried divided chickpeas that lucifer yellowish lentils. The spirit basal is simply a masala, a cooked substance of onions, ginger, garlic, tomatoes, greenish chilies and spices. A tempering lipid made with mustard effect and curry leaves adds an other aromatic boost to the soup.

Curry leaves impart an herbaceous, vaguely lemon-lime quality. They, and achromatic mustard seed, are disposable astatine Indian markets; if you can’t find them, permission them out.

The chana dal request to soak for 1 hour. The crockery tin beryllium refrigerated for up to 2 days oregon frozen for up to 3 months.

From Washington nutrient writer and cookbook writer David Hagedorn.

Ingredients

measuring cup

Servings: 6 (makes 8 cups)

1 cupful chana dal (see headnote)
2 quarts water, positive much for soaking
1/2 spoon crushed turmeric
2-inch portion caller ginger root, peeled and chopped
4 cloves garlic, chopped
One 28-ounce tin diced, no-salt-added tomatoes, positive their juices
5 tablespoons canola oil
1 tablespoonful cumin seed
1 ample yellowish onion, diced (1 1/2 cups to 2 cups)
2 greenish Thai chilies, stemmed and seeded, if desired, past finely chopped (1 teaspoon)
2 teaspoons crushed coriander
1/4 spoon crushed cinnamon
1 tablespoonful kosher salt
3 ounces (3 cups) caller spinach leaves, coarsely chopped
1 tablespoonful achromatic mustard effect (see headnote)
12 caller curry leaves, chopped into precise bladed strips (see headnote)
6 tablespoons plain full oregon low-fat yogurt, for garnish
6 tablespoons chopped cilantro, for garnish

Nutritional Facts

Per serving

Calories
270
Fat
13 g
Saturated Fat
1 g
Carbohydrates
30 g
Sodium
590 mg
Protein
9 g
Fiber
3 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Washington nutrient writer and cookbook writer David Hagedorn.

Tested by David Hagedorn.

Published September 27, 2015

Updated March 15, 2026