How to Make Chana and Urad Dal Soup (Traditional & Healthy Version)
Chana and Urad Dal Soup is a wholesome Indian dish that combines the robust flavors of kabuli chana (chickpeas) and sabut urad dal (whole black gram) into a nourishing, protein-rich soup. This recipe is cherished across India for its comforting taste and satisfying texture, often enjoyed during lunch or as a light dinner. Traditionally, dals (lentils) have been an integral part of the Indian diet, celebrated for their versatility and health benefits. The combination of chana and urad dal brings together the nutty undertones of chickpeas and the earthy, creamy essence of urad dal, making this soup a delightful treat for the palate. In many Indian households, dal soups are a go-to during festivals like Navratri or during winter months for their warmth and satiety. This Chana and Urad Dal Soup is lightly spiced with Indian masalas and tempered with a tadka of jeera (cumin seeds), ginger, and garlic, adding depth of flavor without excessive calories. Whether served with whole wheat roti, a simple pulao, or enjoyed on its own, this soup stands out as a healthy and filling meal. Its simplicity, regional adaptability, and nutritional richness make it a favorite across Indian kitchens—from Punjab to Maharashtra. Perfect for those seeking a healthy lunch option that doesn’t compromise on authentic taste.
Ingredients
Step-by-step instructions
Step 1 · Drain and rinse the soaked chana and urad dal
Drain and rinse the soaked chana and urad dal. Add both to a pressure cooker with 3 cups of water, a pinch of turmeric, and salt. Cook for 5-6 whistles until both are soft.
Step 2 · In a kadhai or deep pan
In a kadhai or deep pan, heat ghee or oil. Add cumin seeds and let them splutter. Add ginger and garlic, sauté until aromatic.
Step 3 · Add chopped onions and sauté until translucent
Add chopped onions and sauté until translucent. Stir in tomatoes and cook until they turn mushy.
Step 4 · Add turmeric and black pepper
Add turmeric and black pepper. Mix well. Pour in the cooked chana and urad dal along with the water. Stir to combine.
Step 5 · Simmer the soup on low heat for 8-10 minutes
Simmer the soup on low heat for 8-10 minutes, allowing the flavors to meld. Adjust seasoning to taste.
Step 6 · Turn off the heat
Turn off the heat. Garnish with fresh coriander leaves and a drizzle of lemon juice before serving.
Why this recipe is healthy
This dish is a powerhouse of nutrition due to its combination of two protein-rich dals and minimal use of oil. With no added cream or butter, it stays low in calories and saturated fat. The use of turmeric, ginger, and garlic adds anti-inflammatory and immune-boosting properties, making this soup a healthy choice for those managing weight, diabetes, or simply seeking a nourishing vegetarian lunch.
A note on tradition
Chana and Urad Dal Soup draws from North Indian comfort food traditions, especially popular in Punjab, where dals are a staple. It is often prepared during religious fasts or festivals like Navratri, as both dals are considered sattvik (pure) and nourishing. Across India, similar soups are enjoyed as quick, wholesome meals during monsoon or winter, and every region adds its twist—sometimes with green chilies or seasonal greens. The soup's simplicity and adaptability make it a favorite for family lunches and festive thalis.