Cathy Katin-Grazzini
Cathy’s Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
Chana Cauliflower Soup
 
The other day I discovered a bag of chana dal in the pantry and the image of a thick, creamy soup began to take shape in my mind. Chana dal, also known as gram dal or Bengal dal, are a split, hulled variety of Indian chickpeas, smaller than its Mediterranean cousin with a delightfully sweet, nutty flavor. I picked up a beautiful golden cauliflower and a couple of bunches of bright spinach from my greengrocer that morning, and this South Asian-inspired soup was born.  Thick and creamy like a good split pea soup, with the heady aromas and intoxicating Indian seasonings, this soup is both luxurious, soothing and exciting. 
You can find everything you need in a South Asian grocery or online.  Enjoy a cup as an appetizer or a big bowlful or two for a soothing supper. Serve with wholegrain roti or pita bread.
 
Prep 15 minutes           Cook 30 minutes
Serves 4
 
1 cup chana dal
½ teaspoon turmeric powder
4 to 5 grinds of black pepper
2 Indian bay leaves
 
1 yellow or red onion, finely chopped
1 inch ginger root, peeled and grated or minced
4 cloves garlic, minced
1 cup fresh tomatoes, chopped
2 Indian green chilies or serrano chilies, slit
1 2-inch Ceylon cinnamon quill
1 black cardamom pod
4 green cardamom pods
½ teaspoon Kashmiri chili powder
1 teaspoon coriander seeds, freshly ground
½ teaspoon cumin seeds, freshly ground
½ teaspoon garam masala
1 large cauliflower, yellow or white, cut into bite-sized florets
1 teaspoon dried kasuri methi leaves (dried fenugreek leaves)
¾ teaspoon amchur (ground green mango powder) or juice of one lemon
¼ teaspoon asafoetida (hing), freshly ground
1 pound, baby spinach leaves
¼ teaspoon ground cayenne powder (optional)
About 1/3 cup shiro (white) miso paste, diluted in water
Fresh coriander leaves (cilantro), torn, as a garnish
 
Rinse the dal, add to a bowl, cover with several inches of water, and soak for at least 30 minutes. Drain.
Add the soaked dal to a pressure cooker or Instant Pot, cover with 3 cups of water. Stir in the turmeric, grind pepper, and toss in the Indian bay leaves. Heat over a high flame. Once the pressure cooker begins to hiss loudly, lower to medium and pressure cook for 15 minutes. Allow the pressure to release naturally, that is, slowly on its own. Discard the bay leaves.
Heat a large stainless soup pot with a heavy bottom over a medium-low flame for 1-2 minutes before adding the onions, sweating them for a few minutes until they soften. 
Stir in the minced ginger, garlic, and chopped tomatoes. Cover and simmer on low for 5 minutes.
Add a cup of water, if the mix becomes dry at any point during cooking the sauce. Now add the green chilies, cinnamon, cardamom pods, and ground spices, stirring well. Cover and cook for 2 minutes before adding the cauliflower florets.
Continue to cook the mix, covered, adding a little water only if needed. Cook until the cauliflower is tender but intact.
Stir in the methi leaves and, amchur,  After a minute, stir in the baby spinach. Cook for a minute.
Add the asafoetida now. Taste and correct all seasonings as you like. You should perceive a symphony of flavors though none should dominate. If you prefer a spicier soup, add the cayenne to taste. 
Turn off the heat and season with diluted miso to suit your tastes.
Serve hot in warmed bowls. Garnish with coriander leaves.
The soup will thicken as it cools, so thin with water.