Healthy and flavorful, this vegan Chana Dal & Sweet Potato Chowder is packed with protein and fiber. The sweet potato adds a hint of sweetness while the jalapeno gives a bit of spice. This recipe will definitely be going on my meal rotation for the next few months. It’s everything you’d want in a chowder – creamy, hearty and satisfying!
This easy chowder recipe is inspired by Bob Red Mill’s and comes from a recipe on the back of one of their dried Chana dal packages. I love chowders all year long, but especially in these cooler months!
What is Chana Dal?
Chana dal are the desi type chickpeas (garbanzo beans) that have had their outer layer removed and split in half. Resembling yellow split peas, these little golden legumes are widely used in Indian cuisine. Unlike that of the yellow split pea, chana dal hold there shape when cooking.
Being low on the glycemic index makes them an excellent legume for diabetics. Per 1/4 cup, dried, they contain 190 calories, 11 grams of protein, 9 grams of fiber, 2 grams of fat, 1 gram of sugar and zero cholesterol. They’re a good source of phosphorus, folate, magnesium and iron. If you can’t find them locally, you can order them online.
How To Make Chana Dal & Sweet Potato Chowder
Using one pot and colander, this chowder comes together easily. First cook your dal and potatoes…
Next saute your vegetables, set aside with the dal and potatoes…
Add everything back to the pot once your non-dairy milk is ready and finish cooking. Enjoy the deliciousness!
CHANA DAL & SWEET POTATO CHOWDER
Full of protein from the chana dal (split chickpeas) and a hint of sweetness from the sweet potato, this creamy chowder is hearty and delicious!
- Prep Time: 1 hour
- Cook Time: 40 min
- Total Time: 1 hour 40 minutes
- Yield: Serves 4 - 6 1x
- Category: Soup, Entree
- Cuisine: Vegan
Ingredients
- 1 cup Chana dal (chickpeas) or yellow split peas
- 1 sweet potato, diced 1/2-1/4 inch cubes (orange or white)
- 2 – 3 bay leaves
- 1 tablespoon olive oil or 3 tablespoons water (for water saute)
- 1 small red pepper
- 1 small green pepper
- 1 small jalapeno, most seeds removed and diced
- 1 small onion
- 1 cup vegetable broth
- 2 1/2 cups unsweetened almond milk
- 3 tablespoons flour (chickpea, spelt, all-purpose, etc.)
- 1/2 teaspoon thyme
- mineral salt & pepper to taste
- chopped parsley, to serve
Instructions
Rinse Chana dal and remove any pebbles or unsightly peas. In a large pot, soak the dal in about 4 cups of room temperature water for 1 1/2 – 2 hours or hot water for 1 hour. Drain water. If using yellow split peas, skip this step.
In a large dutch oven or pot, place soaked Chana dal, sweet potato and bay leaves, cover with about 4 – 5 cups of water, bring to a boil, cover, reduce heat to low and simmer for about 20 minutes, until dal and sweet potatoes are tender.
Place cooked peas and potatoes in a colander, rinse gently and quickly with warm water, set aside. Leave bay leaves with the mix. Don’t worry about getting every pea out of the pot.
In same pot, heat oil/water over medium heat, add bell peppers, jalapeno, onion and thyme, saute for 5 minutes, stirring frequently. Remove sauteed vegetables to the colander with the chana dal and potatoes, set aside. Don’t worry about getting every vegetable out of the pot.
In same pot, over medium – low heat, add flour and 1/3 cup of milk, whisk well until it thickens and lumps are barely visible, stirring continuously, slowly add in the remaining amount of liquids, stirring continuously, continue to heat over medium-low, lumps with dissolve completely as the liquid warms up. Careful to not boil or milk will begin to curdle. Continue to stir and heat until liquids begin to thicken about 7 – 10 minutes.
Add in the Chana dal and vegetable mixture, heat over low until everything has warmed, about 10 minutes. Taste for seasoning, adding salt as needed, remove bay leaves and discard.
Serve with crusty bread or oyster crackers and a sprinkle of parsley over top.
NOTES:
You may consider using 3 1/2 cups milk w/ 1 veggie bouillon cube. Just be sure you have 3 1/2 cups liquids.
Edit: I’ve added in soaking the dal first for quicker cooking time. This will ensure that your dal is perfectly tender.
Eula says
Delicious and filling, great recipe!
★★★★★
Ronda says
Delicious!
★★★★★
Loren says
Has anyone tried this recipe with coconut milk instead of almond milk?
Julie | The Simple Veganista says
Great question, Loren! I’m assuming you mean canned coconut milk, which will alter the flavor a bit, but if you don’t mind it’ll be great. Do let us know if you give it a try!
Kimberly Yuba says
This looks really simple and good. I am making it now. Why do you drain and rinse the dal and potatoes ?
☺
Debra Nevill says
Oh goodness this sounds just gorgeous perfect for this winter I’m going through … Time to hit the market ?
Anonymous says
I tried this recipe and its just wonderful. I am an Indian girl and i have grown up eating dals almost daily in lunch or dinner. I love channa dal and using ur recipe i added vegetables with soaked Dal and boiled that with turmeric and salt. And i seasoned with lil olive oil put cumin , garlic(roast each ingredient) and onion, chilli and sauteed and then add flour and milk. it was like thick soup kinda and garlic gave nice aroma.
Anjali
Natasha says
When I made this, it took my milk mixture quite a while (maybe 10-15 minutes) to thicken, and I let it boil a little (while constantly stirring) because I felt the higher temperature would promote quicker thickening. The mixture didn't necessarily look thick, but once I added the veggies, everything came together really nicely. Hope it works out for you the next time!
sharklegs says
i was so looking forward to trying this recipe. it was my first time using chana dal. i was surprised at how small they stay, not as plump as chickpeas! i was dissapointed though, my chowder never thickened. could it have been the chickpea flour i used? it was pretty old, probably expired. or the brand of almond milk?
julie@thesimpleveganista says
You may have to heat the liquids at a slightly higher temperature next time stirring constantly and/or keep cooking a little longer till it thickens. I wouldn't think it was your chickpea flour or almond milk (but I could be wrong too). I hope you try again with better results…it's a delicious soup and worth another try! Feel free to use whole chickpeas next time if you prefer their plumpness over the split ones. :)
SweetEndeavor says
Will this work with yellow split peas?
julie@thesimpleveganista says
I haven't tried it myself but I suppose you can try soaking and cooking the yellow split peas just as you would the dal in this recipe. I'd love to know how it goes! :)
SweetEndeavor says
it came out great! It tastes amazing and mine looks just like your picture here. I am curious now how it tastes compared to the chana dal version. I will have to order some. Thanks for posting this! I looove soup ^_^
julie@thesimpleveganista says
Great, so glad it worked well! xo
Caran says
I tried the split chickpeas, and they did not get cooked through. After trying to get them cooked, the other veg got mushy. I love the smell and flavor of the soup, though, and will try again with already cooked or canned chickpeas.
julie@thesimpleveganista says
Chana dal should cook up tender but still have a bite to it. They may have been cooked but you may have expected them to be much softer all the way through like whole cooked chickpeas. I think using whole cooked chickpeas will be great and hope you give it a try soon. I think I'll try some next time myself. Cheers :)
julie@thesimpleveganista says
I've updated the recipe adding in a soaking of the dal to ensure tenderness all the way through. I just tried this method and it worked perfectly! You may like to try it again or go with the cooked chickpeas next time. Enjoy…
Natasha says
This recipe sounds wonderful. Do you think regular dry chickpeas would work here? I don't have easy access to chana dal (I think I'd have to order online). Thank you.
julie@thesimpleveganista says
Sure, you can use cooked chickpeas. Cook the potatoes alone for 20 minutes, or until tender. Add about 3 cups (or 2 – 15 oz. cans, drained and rinsed) cooked chickpeas with the rest of the ingredients after the milk has thickened and heat until warmed through. Would love to know how it goes!
Natasha says
I used 2 cans of chickpeas, and it turned out great! Thanks for the recipe!
June Baby says
Wow that looks amazing!! I love love sweet potatoes, and dal, and so obviously I have to make this. Looks so creamy and flavorful :)