India's favorite lentil soup. Loaded with cream and deliciousness.
access_time 60 minutes
local_dining 4 servings
- 2 tablespoon chana dal (split chickpeas)
- 1 ½ cup tomatoes (finely chopped - canned is fine)
- ½ cup plain low-fat yogurt
- ¾ teaspoon garam masala
- 1 ½ teaspoon cumin (ground)
- 1 ½ teaspoon garlic (minced)
- 3 tablespoon oil oil (sunflower or safflower, or other neutral)
- 2 teaspoon salt
- ½ teaspoon ground-red-chili powder
- 1 teaspoon paprika
- 1 teaspoon cardamom (ground)
- 1 teaspoon turmeric
- 2 tablespoon ginger (finely chopped fresh)
- 2 cup onions (finely chopped)
- 1 cup plain whole-milk yogurt (whisked)
- 2 tablespoon adzuki beans beans (choti rajma)
- ¾ cup black gram beans (whole / sabat urad)
1. Combine the legumes with 4 cups water in a large saucepan and bring to a boil; cook, uncovered, for 2 minutes.
2. Turn off the heat and cover the pot; let the legumes soak for 2 hours.
3. Add the whole-milk yogurt, 1 cup onions, tomatoes, ginger, turmeric, cardamom, paprika, chili and salt to the pot and bring to a boil once more.
4. Cook, partly covered, over low heat for 90 minutes, or until the dal is very soft.
5. Turn off the heat and use an Indian mathani (see related article) to purée the dal for about 1 minute; it should be saucy but not soupy.
6. To make the tadka, heat the oil in a small saucepan over high heat.
7. When the oil is hot, add the remaining cup of onions and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes.
8. Add the garlic and cook, stirring constantly, until medium brown.
9. Turn off the heat and stir in the cumin and garam masala.
10. Transfer the dal to a large bowl and cover with the low-fat yogurt; top with tadka, stir gently and serve.