INGREDIENTS

1/2  cup dry chana dal (split chickpeas)

1/2  cup wash and cut broccoli

1 small potato

1 small carrot

1 tablespoon  oil corn or canola ( your choice)

1/4 teaspoon fenugreek seed

1 teaspoon cumin seed

1/2 teaspoon ajwain seed

1/2 teaspoon turmeric

1 green chili washed and minced (optional)

1 cloves garlic ( optional)

5 curry leaves ( optional)

1 tablespoon fresh lemon juice

1/4 cup coriander leaves wash and cut

METHOD

Since we using dry chickpeas we will need a pressure cooker or instapot (as long as you know how to use your pressure cooker or instapot!).

1:Put your pressure cooker on stove very low and add in the oil,   Add the fenugreek seeds, ajwain seeds,  curry leaves and green chili and let it cook until fragrant – about 10 seconds.   Stir it so it doesn’t burn.

2: Place the all the vegetables,  dry split chickpeas, 3 cups of water and salt to taste.  Place the cover with whistle on the cooker and place the stove on high/medium high.

1. Let the cooker whistle 3 times and turn off the heat.   Let it cool as per cooker instructions before you take off the lid.

 

Note:  if you don’t have pressure cooker or instant pot then you can make this in large pot.  You just have to soak the split chick peas for a least one hour ahead of time and could on medium heat for 20 minutes.

2:Open pressure the cooker when you know it is completely depressurized.  Put the soup in a blender and blend until smooth.  If you prefer chunkier soup you can blend if for less time.   If it is too thick, add water to make it less thick. ,If you add water, mix well and put back on the at medium low heat for about 10 minutes.

3 :  Add  lemon juice, mix well and let boil 3 to 5 minutes. Turn off the stove and add salt and more lemon juice to taste – mix well.  Garnish with coriander leaves.

 Here we go our soup is ready

You can serve  this tasty soup hot with rice or gluten-free  roti or naan.

Note: This soup is vegan, nut-free, and gluten free and has a great combination of flavors!