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Channa Dal Vegetable Soup

Makes about 2 quarts
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Ingredients
  

  • 1 tablespoon ghee
  • 1 tablespoon olive oil extra virgin
  • 1 medium white or yellow onion cut into 1/4" dice, about 1 cup
  • 2 stalks celery cut into 1/4" dice, about 1 cup
  • 2 medium carrots cut into 1/4" dice, about 3/4 cup
  • 3 medium cloves fresh garlic minced, about 1 tablespoon
  • 1 inch knob fresh ginger minced, about 1 tablespoon (substitute 1 teaspoon ground ginger powder)
  • 1 inch knob fresh turmeric minced, about 1 tablespoon (substitute 1 teaspoon ground turmeric powder)
  • 2 medium bay leaves
  • 1 cup chana dal dried and split
  • 1 quart chicken broth homemade or low-sodium (substitute vegetable broth if desired)
  • 1 14.5 ounce canned, diced tomatoes and their juices (substitute fire-roasted diced tomatoes)
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 - 1/2 teaspoon chile flakes or to taste
  • 1/4 - 1/2 teaspoon sea salt or to taste
  • fresh cilantro for topping garnish

Instructions
 

  • Place the chana dal in a medium mixing bowl. Rinse a few times, then drain. Cover with freshly boiled water and set aside whilst you prepare the vegetables. Drain well before adding to the soup.
  • In a 3-to 4 quart saucepan/soup pot, melt ghee and add olive oil over medium heat. Add the prepared onion, celery, carrot, garlic, ginger, turmeric, and bay leaves. Stir to combine then add the garam masala, cumin, coriander, black pepper, chile flakes, and salt. Stir frequently until the onions turn translucent. Add the soaked and drained chana dal.
  • Add the chicken stock and canned, diced tomatoes, along with the juices in the can. Bring to a full boil, then reduce to a simmer and cook until the dal are tender, about 45 minutes to one hour.
  • To serve add coarsely chopped, fresh cilantro and a squeeze of lemon juice. A warm piece of naan or roti is an ideal accompaniment.