Insta Recipe – Dou Miao & Lentil Soup

Diving into the heart of a fusion recipe I tried today.

Chana Dal (split gram) with DouMiao (peashoots). They taste like a cross between baby spinach and peas good source of beta carotene, vitamin C, folate, and fiber. Packed with protein this dish is a great main course & it’s easy to make except that it needs an hour of #slowcooking. The best things take time to brew  . Read on for an easy recipe 


  • 200 gm Chana Dal (skinless split gram)
  • 100 gm Tuvar Dal (split pigeon peas)
  • 200g Dou Miao (Pea shoots, I’ve used the organic one in this recipe)
  • 3 large tomatoes
  • 2 cloves garlic chopped
  • 2-3 Bay leaves 
  • 4-5 Curry leaves
  • 2 Red chillies
  • 1 inch ginger grated
  • 1 medium onion
  • 1 tsp asafoetida
  • 1 tsp turmeric


  1. Cook the lentils in a pressure cooker with the turmeric & asafoetida (hing) till soft. This normally takes about 4-5 whistles.
  2. Heat ghee in a crock-pot & add mustard, bay leaves, curry leaves, red chillies, ginger & garlic and cook till the spices splutter.
  3. Add in the onion & chopped tomatoes and cook till the tomatoes reduce to half and turn a deep red.
  4. Now add in finely chopped Dou Miao, salt to taste, a dash of red chili powder and cook for 5 minutes.
  5. Finally, stir in the cooked lentils with 100 ml of water & slow cook on simmer for 35-40 mins. Garnish with coriander & serve as a soup or main course.

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