Spiced Lentil Chard Soup – Hariyali Dal. Creamy Red Lentils Cooked with Chard or other greens, tempered with whole spices. Easy weeknight Dahl. Vegan Gluten-free Soy-free Recipe.

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I know right. How many yellow Dals can there possibly be? Very many my friend, very very many! Today’s Dal combines chopped up chard leaves , grated ginger, chile and cashew cream while cooking the red lentils. Hariyali means greens, hence greens filled Dal (lentil soup). The tadka or tempering uses simple whole spices that infuse the soup with an amazing flavor. As with all Indian food, everything tastes even better the next day! Serve over cooked grains as white or brown rice, quinoa or millet, or with flatbread and a side of roasted veggies.

Dal (a term used for any soupy preparation of lentils, split lentils, split beans and beans) has many variations and options. There might be regional recipes with local beans, family recipes, small variations in spices that completely change the flavor profile, soup or stews with veggies or other additions and what not. Fill up the pantry with lentils and beans and make a new Dal every week.





For a video of how to make similar dal soup, see this Punjabi Dal Fry. Also try Mom’s favorite Sabut Masoor – or Brown Lentil Soup, or my Dad’s favorite Simple 5 ingredient Mung Dal. Make a Sri Lankan Red Lentil Curry for an incredible flavorful no garlic version. Make the dal into a meal by cooking grains with it like this Brown Rice and Lentil soup, or Mung Bean Brown rice Kitchari. As with most dals, often the lentils and beans can be used interchangeably (adjust water and cooking time depending on the lentil or bean).

How do you like your red lentils?

Red Lentils or Masoor Dal are made from Indian Brown Lentils. Brown lentils that have been dehusked are pink/orange, and then the lentils are split to make quick cooking red lentils. Depending on the brand or region, lentils that have only their skin removed but not split might also be called red lentils. However, those are not quick cooking red lentils or masoor dal. They will take longer to cook and will need more liquid and will not break down quickly.

Bowl Pictured has Hariyali Dal, Rice and a quick version of Curried Black Eyed Peas.