Hearty Black Gram Soup
This Hearty Black Gram Soup is a thick, velvety, and incredibly filling dish that's perfect for a light dinner or a substantial lunch. It delivers a serious punch of protein and fiber, offering a naturally creamy texture without any dairy.
For 6 servings
Rinse the soaked urad dal thoroughly under cold running water until the water runs clear. Drain well and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until aromatic. Add the turmeric powder and ground coriander, stirring constantly for 30 seconds to toast the spices.
Add the rinsed and drained urad dal to the pot, along with the vegetable broth and 2 cups of water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 40 minutes, stirring occasionally, until the dal is tender.
Add the diced carrot and celery to the pot. Continue to simmer, covered, for another 15-20 minutes, or until the vegetables are tender and the dal is very soft and beginning to break down.
Remove the pot from the heat. Using an immersion blender, partially blend the soup directly in the pot. Blend until about two-thirds of the soup is smooth and creamy, leaving some whole dal and vegetable pieces for texture. Alternatively, carefully transfer portions to a regular blender and blend, then return to the pot.
Return the pot to low heat. Stir in the salt, black pepper, and fresh lemon juice. Taste and adjust seasonings as needed. If the soup is too thick, add a little more hot water or vegetable broth until desired consistency is reached.
Ladle the hot soup into bowls. Garnish generously with fresh chopped cilantro before serving.
Serve immediately with a side of crusty bread, brown rice, or a dollop of vegan yogurt if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the dal is crucial: It significantly reduces cooking time and helps in achieving a smoother, creamier texture while also aiding in digestibility.
- 2Don't over-blend: The beauty of this soup lies in its partial creaminess with some textural elements. Blending completely will result in a uniform puree, losing some of its hearty appeal.
- 3Adjust consistency: Black gram soup tends to thicken as it cools. Feel free to thin it out with a splash of hot water or vegetable broth when reheating or if you prefer a lighter consistency.
- 4Flavor depth: For an even richer flavor, consider adding a bay leaf or two while simmering the dal, removing them before blending.
Adapt it for your goals.
Spicy Kick
Add 1-2 finely chopped green chilies (like serrano or jalapeño) along with the garlic and ginger for a vibrant heat.
Smoky DepthSmoky Depth
Stir in 1/2 teaspoon of smoked paprika or a tiny dash of liquid smoke during the last 10 minutes of cooking for a subtle smoky flavor.
Added GreensAdded Greens
Fold in a few handfuls of fresh spinach or chopped kale during the last 5 minutes of cooking until wilted for an extra boost of nutrients.
Why this is on our healthy list.
High in Plant Protein
Black gram (urad dal) is an excellent source of plant-based protein, essential for muscle repair, growth, and promoting satiety, making this soup very filling.
Rich in Dietary Fiber
The high fiber content in black gram aids digestion, helps regulate blood sugar levels, and contributes to a healthy gut microbiome.
Nutrient-Dense
This soup is packed with essential vitamins and minerals including iron, magnesium, potassium, and B vitamins, supporting energy production and overall well-being.
Frequently asked questions
Yes, you can use split urad dal (urad dal dhuli), but the cooking time will be significantly shorter (around 20-30 minutes), and the texture might be slightly less robust and creamy than with whole dal. Adjust liquid accordingly.
