RECIPE

Dal Soup with Chili-Coconut Topping

Recipe Created For

4.2 L Round Dutch Oven

Main Course

Vegetables

Cook Time

Over 2 hours

Serving Size

Cook Mode

INGREDIENTS

4 cups (1 L) dried split chickpeas (chana dal)
¼ cup (60 ml) vegetable oil or ghee
4 garlic cloves, thinly sliced
3 small red or green chili peppers, cut into rounds
1 large onion, chopped
1 tbsp (15 ml) fresh ginger, finely chopped
1 tbsp (15 ml) nigella seeds (black cumin), crushed
1 tbsp (15 ml) cumin seeds, crushed
1 tbsp (15 ml) coriander seeds, crushed
2 tsp (10 ml) garam masala
2 tsp (10 ml) turmeric
½ tsp (2.5 ml) cayenne pepper
2 ripe tomatoes, finely diced
8 cups (2 litres) vegetable broth or water
¼ cup (60 ml) cilantro leaves and stems, chopped
¼ cup (60 ml) coconut flakes, toasted

Want a soup recipe to spice up everyday meal preparation? Our Dal Soup with Chili-Coconut Topping is the one for you. This traditional Indian soup is packed with rich flavours and spices, featuring garam masala, cayenne pepper, turmeric, and chana dal, also known as dried chickpeas.

The Round Dutch Oven goes hand in hand with soup recipes of all sizes, simmering the vegetable broth and spices to perfection. This iconic piece of cookware comes equipped with a tight-fitting lid, locking in heat and moisture for superior heat retention. Simply set your Dutch Oven to medium heat and let it take care of the rest.

Our Dal Soup with Chili-Coconut Topping is the ultimate recipe to warm up the soul and can quickly emerge as a wintertime staple in your household. This recipe takes just over two hours to prepare, offering six full-size portions. Be sure to grab all the ingredients on your next grocery run and follow the steps below!

INGREDIENTS

4 cups (1 L) dried split chickpeas (chana dal)
¼ cup (60 ml) vegetable oil or ghee
4 garlic cloves, thinly sliced
3 small red or green chili peppers, cut into rounds
1 large onion, chopped
1 tbsp (15 ml) fresh ginger, finely chopped
1 tbsp (15 ml) nigella seeds (black cumin), crushed
1 tbsp (15 ml) cumin seeds, crushed
1 tbsp (15 ml) coriander seeds, crushed
2 tsp (10 ml) garam masala
2 tsp (10 ml) turmeric
½ tsp (2.5 ml) cayenne pepper
2 ripe tomatoes, finely diced
8 cups (2 litres) vegetable broth or water
¼ cup (60 ml) cilantro leaves and stems, chopped
¼ cup (60 ml) coconut flakes, toasted

EQUIPMENT

INSTRUCTIONS

In a large bowl, cover the dried chickpeas with cold water and let soak overnight. Rinse, drain and set aside.

Heat the oil in a Round Dutch Oven (4.2 L) over medium heat. Add the garlic and chili peppers. Fry until golden, about 2 minutes. Using a slotted spoon, remove the garlic mixture from the pot and set aside to cool.

Add the onion and ginger to the pot. Cook over medium heat until tender and golden, about 10 minutes. Add the spices and cook for another minute or until fragrant. Add the tomatoes and season with salt and pepper. Cook, stirring often, until the tomatoes start to soften, about 5 minutes. Transfer to a bowl and keep warm.

Add the chickpeas, broth and half the cilantro to the Dutch Oven. Bring to a boil. Reduce the heat and simmer until the chickpeas are tender, about 1 hour. Skim the surface of the soup as needed.

Remove 2 cups (500 ml) of the cooked chickpeas and purée in a food processor or blender until smooth. Add back into the pot and stir well to combine.

Add the tomato and onion mixture to the dal and cook for another 15 minutes over medium-low heat. Adjust the seasoning. Add more broth (or water) to thin out the soup as needed.

Add the remaining cilantro and toasted coconut to the bowl of fried garlic. Mix well and season with salt and pepper.

Serve the dal hot topped with the garlic mixture.