Kashmiri Dal – Split Pea & Yellow Lentil Soup with Ginger and Spices. Vegan Glutenfree Recipe

More dals from the blog
Masoor Dal Tadka – Red lentil soup
Dal Makhani – Black Lentils in creamy curry
Simple Mung Dhal Tadka – Petite yellow lentil soup
Black Eyed Pea and Lentil Stew with Sriracha Tadka
Split pigeon peas with bay leaf and crisp cilantro.
And more Daal here. 



Kashmiri Dal 
Allergen Information: Free of Dairy, egg, corn, soy, gluten, grain, yeast

Serves 2 to 4
Ingredients:
1/2 cup chana dal (split chickpeas) or split yellow peas
1/2 cup mung dal (petite yellow lentils) or use split peas
3.5 cups water
3/4 tsp salt

for the tempering:
1 tsp organic canola or safflower oil
1/2 cup finely chopped red onion
1 bay leaf
1 inch ginger, chopped
1/2 tsp fennel seeds
1/4 tsp cumin seeds
1/4 tsp cinnamon powder
1/4 tsp cardamom powder
1/8 tsp clove powder
1/8 tsp black pepper
1/2 tsp red pepper flakes or to taste
1/2 to 1 tsp paprika 
1 tsp lemon juice

cilantro and lemon juice for garnish

Method:
1. Wash and soak dals for an hour. Drain, add to a deep pan with 3.5 cups water. Partially cover and cook at medium heat for 20 to 30 minutes or until the split peas are tender and slightly mushy. Add the salt and keep on low heat. (you can use 1 cup split peas if you do not have mung dal, or use 1 cup mung dal if you do not have split peas. the mung dal will cook faster)
2. Meanwhile, make the tempering. In a medium skillet, add oil and heat at medium.
3. Add onions and cook for 5 to 7 minutes or until translucent.
4. In a grinder, or a blender, combine the bay leaf, ginger, fennel, cumin, cinnamon, cardamom, cloves, black pepper, red pepper flakes, paprika, lemon juice into a smooth paste. Use a few tsp of water if needed.
5. Add the ginger spice mixture to the onions and mix well. Cook for 2 to 3 minutes or until the ginger and spice smell roasted. Stir frequently.
6. Add the tempering to the simmering dal. Mix well. Taste and adjust salt and spice.
7. Cook 5 minutes or longer to make thicker soup. Add water to thin to desired consistency. Serve hot garnished with cilantro and lemon juice, with cumin scented rice, quinoa or flatbread.

For variations: Add chopped turnip or other root vegetable to the dals in step 1 and cook. 
Use Kashmiri garam masala instead of the spices and mix with paprika and ginger and use.