Name: Dahl Soup - Fijian Indian Version
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 4-6 serving(s)
Ingredients: 1 cup yellow split peas; 6 cups water; 1 teaspoon turmeric; 1 teaspoon salt (to taste); 1/2 onion, finely chopped; 2 garlic cloves; 1 -2 teaspoon mustard seeds, black if available; 1 teaspoon chili powder (to taste); 1 tablespoon oil or 1 tablespoon ghee; coriander, fresh chopped

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Recipe by Kiwi Kathy

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Dahl Soup - Fijian Indian Version created by Kiwi Kathy

This is the most delicious Indian soup ever. I first tasted it when staying at the Tanoa Hotel in Nadi, Fiji, and have been hooked on it ever since. Extremely easy to prepare and will be enjoyed by anyone who loves Indian Cuisine. Can be made as hot or mild as you prefer simply by adjusting the chili powder.

Ready In:: 1hr 5mins
Serves:
Units:

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ingredients

1 cup yellow split peas
6 cups water
1 teaspoon turmeric
1 teaspoon salt (to taste)
¹⁄₂ onion, finely chopped
2 garlic cloves
1 -2 teaspoon mustard seeds, black if available
1 teaspoon chili powder (to taste)
1 tablespoon oil or 1 tablespoon ghee
coriander, fresh chopped

directions

Place yellow split peas, water, turmeric and salt into largish saucepan and bring to boil.
Turn down heat once boiling and simmer until peas are tender. About 45 - 60 minutes.
Meanwhile, heat ghee or oil and gently fry onion and garlic until slightly brown.
Add mustard seeds and chilli powder and fry a further 2 - 3 minutes.
Add onion mixture to soup.
Garnish with chopped coriander and serve with roti bread or poppadoms.
Optional: A skinned, finely chopped tomato can also be added to soup when serving.
Enjoy!

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RECIPE MADE WITH LOVE BY

@Kiwi Kathy

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@Kiwi Kathy

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"This is the most delicious Indian soup ever. I first tasted it when staying at the Tanoa Hotel in Nadi, Fiji, and have been hooked on it ever since. Extremely easy to prepare and will be enjoyed by anyone who loves Indian Cuisine. Can be made as hot or mild as you prefer simply by adjusting the chili powder."

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photo by Kiwi Kathy

11/9/2016

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review by DrFong

12/31/2011

wash your dhal first, and then soak it for 4-6hrs, that way your dhal is soft when you cook it.

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review by Boomette

11/25/2011

The taste is very good. I used yellow mustard seeds. I had to add more water and chicken stock cause it was sticking to the pan and the peas were still a bit crunchy. I let it cook 30 minutes more stirring ofteh. Thanks Kiwi Kathy :) Made for the Australian Recipe Swap for November 2011

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photo by Boomette

11/25/2011

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photo by JustJanS

7/12/2009

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