Vegan Indian Three Bean Dal Soup

Hannah Kaminsky

Vegan Indian Three Bean Dal Soup

This bean medley mixed with all the classic Indian spices makes for a fragrant, savory dish.

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Serves: 6
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If you’re a fan of Indian dal, you’re going to love this unique version with black and kidney beans.

What you need:

½ cup dried yellow split peas, rinsed
1 teaspoon ground turmeric
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 teaspoon salt
2 tablespoons corn oil
1 medium yellow onion, chopped
1 large garlic clove, minced
2 teaspoons minced fresh ginger
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon cayenne
¼ teaspoon ground cardamom
1 (14.5-ounce) can diced tomatoes, drained and finely chopped
2 tablespoons chopped cilantro leaves

What you do:

  1. In a large saucepan, add yellow split peas and 3 cups water. Bring to a boil. Reduce heat to low, add turmeric, and simmer partially covered 20 minutes, stirring occasionally. Add black and kidney beans, salt, and simmer uncovered until sauce thickens and beans are very soft, about 20 minutes.
  2. In a large skillet over medium heat, heat oil. Add onion, cover, and cook until softened, about 5 minutes. Add garlic and ginger and cook until fragrant, about 30 seconds. Add cumin, coriander, cayenne, cardamom, and tomatoes, stirring constantly for about 30 seconds longer. Pour contents of skillet over simmering bean mixture and stir well to combine. Taste to adjust seasonings. Serve hot sprinkled with cilantro.
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