Chana Dal and Sweet Potato Chowder

Serving Size: 4

I love chowders all year long but especially in the cooler months! This is a healthy and flavorful one packed with protein and fiber. The sweet potato adds a hint of sweetness while the jalapeno gives a bit of spice.

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. They are low on the glycemix index making them an excellent legume for diabetics.


  • 1 cup Chana dal
  • mineral salt & pepper to taste
  • 0.5 tsp thyme
  • 3 Tbsp flour (chickpea, spelt, all-purpose, etc.)
  • 2.5 cup unsweetened almond milk
  • 1 cup vegetable broth
  • 1 a small onion
  • 1 small jalapeno, most seeds removed and diced
  • 1 small green pepper
  • 1 small red pepper
  • 1 Tbsp olive oil or 3 tablespoons water (for water saute)
  • 3 bay leaves
  • 1 sweet potato, diced 1/2-1/4 inch cubes (orange or white)
  • chopped parsley, to serve


  1. Rinse Chana dal and remove any pebbles or unsightly peas. In a large dutch oven or pot, place 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 30 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with crusty bread or oyster crackers and a sprinkle of parsley over top.

Note: You may consider using 3 1/2 cups milk w/ 1 veggie bouillon cube. Just be sure you have 3 1/2 cups liquids.

For the full post, visit The Simple Veganista.