125g chana dal (dried split chickpea)
300g carrots, peeled and sliced
3 tablespoons of oil
3 quarters of a teaspoon of cumin seeds
1 onion, peeled and chopped
1 inch ginger, peeled and chopped
4 garlic cloves peeled and sliced
1 green chilli, sliced
3 tablespoons of passata
Half a teaspoon of red chilli powder
Quarter of teaspoon of turmeric
1 teaspoon coriander powder
Half a teaspoon of garam masala
2 teaspoons salt
Juice of 1 lemon
Put the carrots and chana dal in a pan with 4 cups of water. Bring to the boil and simmer in a covered pan on a medium heat until carrots and dal are cooked. The dal should break up easily in your mouth as you bite into it.
Heat oil in a separate pan and add the cumin, onion, garlic and ginger. Fry until onions are golden, stirring frequently. This should be done on a medium heat.
Add the green chilli, passata and powered spices and stir for 2 minutes. You may have to turn the heat down.
Add the tempered spices to the pot of carrots and dal and bring to the boil. Stir in the salt before blending the soup together. A stick blender will do here.
Finally add the lemon juice and serve.
This soup is very thick so add some water if you want a thinner consistency. I love it served just like this with flatbreads on the side. Enjoy!