Monsoon Delight: Chana Daal soup for ultimate comfort!

This warming yellow split pea soup with walnuts elevates chana dal to new heights in a most delicious way

Chana Dal Soup

Ingredients
1 tbsp olive oil
1 onion, chopped
2 cloves garlic, crushed
2 tsp coriander powder
1 tsp turmeric
2 vegetable stock cubes
250 g dried yellow split peas (chana dal)
50 g walnuts, chopped
4 tbsp yoghurt
2 tsp harissa paste
1 red chilli, deseeded and finely chopped (divided usage)
15 g chopped walnuts (divided usage)

Method 

1. Heat the olive oil in a large saucepan, and fry the onion for three to four minutes.
2. Add the garlic, coriander powder and turmeric and fry for one to two minutes.
3. Bring 1.5 litres of water to a boil and dissolve the vegetable stock cubes in it.
4. Add the split peas, 50 g walnuts and vegetable stock to the pan, cover and simmer for 45 minutes or until the split peas are tender. Season to taste. 
5. Puree the mixture until smooth (see tips).
6. Mix together the yoghurt, harissa paste, half the chopped red chilli, and half the remaining walnuts.
7. Pour the yellow split pea soup into soup bowls and drizzle them with the harissa yoghurt.
8. Garnish with the remaining chopped chilli and walnuts and serve hot.

Tips:
If you would like the soup to have a coarse texture, blend only half the soup at step 5 and stir back into the rest of the soup.

Garnish with chopped coriander just before serving.