What is toor dal and why is it used in this soup?

Toor dal, also known as split yellow pigeon peas, is a common lentil in Indian cuisine. It's used here for its quick cooking time and ability to create a creamy, hearty base for the soup.

Can I add other vegetables to this Chunky Toor Dahl Soup?

While this recipe specifically calls for cauliflower and spinach, you could certainly add other quick-cooking vegetables like peas, chopped carrots, or bell peppers during the last 10-15 minutes of simmering.

How can I prevent the toor dal from sticking to the bottom of the pot?

The recipe instructs to stir the dal every few minutes during the 30-minute simmer after adding water. This regular stirring is key to preventing it from sticking and ensuring even cooking.

What's the best way to store leftover Chunky Toor Dahl Soup?

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight, making it even more delicious the next day.

Is there a way to make this soup spicier?

To add more heat, you could include a pinch of cayenne pepper or a finely minced green chili along with the garlic and turmeric in step 2.

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Chunky Toor Dahl Soup
[Vegan]

Name: Chunky Toor Dahl Soup [Vegan]
Cook time: 15 min
Yield: 4 servings
Ingredients: 1 tablespoon organic canola oil; 1/2 yellow onion, minced; 4 cloves of garlic, pressed; 1/2 teaspoon ground turmeric; 1 cup toor dal (split yellow lentils); 5 cups of water; 1 teaspoon salt; 1/2 teaspoon curry powder; 1/8 teaspoon cumin; pinch of ground mustard powder; 1 small head of cauliflower chopped into bite sized florets; 2 cups fresh spinach leaves, chopped

TB By: Tara Binder

Author Bio

Tara Binder is passionate about showing omnivores that vegan food is delicious. As a part-time... Read More

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A vibrant bowl of Chunky Toor Dahl Soup, showcasing yellow split lentils, tender cauliflower florets, and wilted green spinach, garnished with fresh cilantro.

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Discover more recipes with these ingredients

Chunky Toor Dahl Soup [Vegan]

Dairy Free

This is fall/ winter comfort food at it’s best. If you aren’t familiar with split yellow lentils (otherwise known as split yellow mung beans), you’re missing out on a nutritious, delicious, creamy and satiating ingredient that’s perfect for soups and stews.

Ingredients You Need for Chunky Toor Dahl Soup [Vegan]

1 tablespoon organic canola oil
1/2 yellow onion, minced
4 cloves of garlic, pressed
1/2 teaspoon ground turmeric
1 cup toor dal (split yellow lentils)
5 cups of water
1 teaspoon salt
1/2 teaspoon curry powder
1/8 teaspoon cumin
pinch of ground mustard powder
1 small head of cauliflower chopped into bite sized florets
2 cups fresh spinach leaves, chopped

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How to Prepare Chunky Toor Dahl Soup [Vegan]

Heat the oil over medium heat and add your yellow onion. Cook for about 3- 4 minutes until the onion begins to soften.
Add your pressed garlic and ground turmeric and stir well to combine.
Add your toor dahl (split yellow lentils) and again stir well to combine.
Add your 5 cups of water and bring it to a boil. Once boiling reduce to a gentle simmer, cover and cook for about 30 minutes, stirring every few minutes to prevent sticking.
Add your salt, curry powder, cumin and ground mustard and stir to combine.
Add your cauliflower florets. Cook for another 10 minutes until cauliflower florets are tender.
Add your chopped spinach, stir, and remove from heat.