Soak dal: 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 2 hours or hot water for 1 hour. Drain water. If using yellow split peas, skip this step. 

Cook dal + potato: In a large dutch oven or pot, place soaked Chana dal, sweet potato, and bay leaves, cover with 2 inches 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.

Saute veggies: 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.

Make soup base: In same pot, over medium 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.

Simmer: Add in the Chana dal and vegetable mixture, heat over low until everything has warmed, about 10 minutes. Taste for seasoning, add salt as needed, remove bay leaves, and discard.

Serve with crusty bread or oyster crackers and a sprinkle of parsley over top.

Serves 4 – 6