Prep 10 mins
Cook 1 hr 30 mins
Dhal is a term traditionally used to describe a spicy dish made with lentils or other legumes. From Sam Choy's Polynesian Kitchen. (Fiji)
- 2 cups dried split yellow peas
- 12 cups water
- 4 tablespoons ghee
- 1 -2 chili pepper, minced
- 1 teaspoon cumin seed
- 1 1⁄2 medium onions, diced
- 8 garlic cloves, thinly sliced
- 1 1⁄2 teaspoons turmeric
- cilantro, chopped for garnish
- Rinse split peas and place in a pot with the water.
- Bring to a boil and simmer for 30 minutes, skim occasionally.
- Heat the ghee in a frying pan, brown the chili and cumin seeds, then ad onion and garlic.
- Saute until onions are golden brown on the edges then add turmeric.
- Add spicy butter mixture to split peas, simmer for about 1 hour.
- Season with salt to taste.
- If the soup appears to be too thick, add more water for a medium-thick consistency.
- Fold in the cilantro leaves before serving.
- Serve hot.
This is so good, and it tastes exactly like the dhal soup from my favorite indian restaurant, I'm so happy I made this! My husband however, got green split peas instead of yellow...but it didn't really matter, the taste is still the same and flavorful. I added fresh lemon juice to it, and it really brightened it up...don't be scared to add a lot. I did and it made it even better. Thanks for posting! Made for ZWT8.
Wow! This soup has very simple and inexpensive ingredients, but it really packs a lot of flavor. Another bonus is that it's healthy and filling. I made this exactly as written, just adding a splash of fresh lemon juice to each bowl upon serving. This reheats well and is maybe even a little better reheated as the garlic flavor deepens. Thanx for sharing!