Dahl Soup - Fijian Indian Version

Kiwi Kathy's Note:

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.

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 1 cup yellow split peas
• 6 cups water
• 1 teaspoon turmeric
• 1 teaspoon salt (to taste)
• ½ 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:

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

Reviews

[DrFong]

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

[Boomette]

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

[JustJanS]

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?