Dahl Soup - Fijian Indian Version
photo by Kiwi Kathy
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
4-6
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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Reviews
-
A nice simple soup thanks Kathy. I added in some carrot and celery I had on hand and needed to use; I think this worked really well. I also found a good squeeze of lemon juice gave the whole thing a lift too. I added salt in AFTER the lentils were tender as I believe it can toughen lentil and pulses and stop them ever softening. Just a tiny problem-when should we add the chilli powder?
-
This was just okay for us. I simmered it on the stove for about 2 hours and the peas were still crunchy in some spots. I think the ratio of water to peas is a little off as the soup was watery tasting. I added extra chili powder and in the end added some garam masala as well to try to add to the flavor. I probably won't make this again.
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RECIPE SUBMITTED BY
Kiwi Kathy
New Zealand
Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.