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    You are in: Home / Low-cholesterol / Dahl Soup - Fijian Indian Version Recipe
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    Dahl Soup - Fijian Indian Version

    Average Rating:

     7 Total Reviews

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    • on December 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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    • on November 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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    • on July 12, 2009

      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?

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    • on February 05, 2009

      This was quite nice. I cooked as directed, but I thought it needed a little more depth in flavor upon tasting. I added some condensed chicken stock and it was most helpful to the overall taste.

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    • on January 05, 2009

      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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    • on December 20, 2008

      Here in the snowy Northwestern part of the US, this simple soup definitely hit the spot. It tastes like you are eating a bit of sunshine and the best part is when you start to warm up from the inside out from the spices. I didn't have any mustard seeds so I used 1 tsp of dried mustard powder (Colman's) and no cilantro since I don't care for it.

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    • on December 15, 2008

      Gosh, what a simple and excellent soup!! I made this for DHs lunches, and I did add about a tablespoon of roasted masala, since he does enjoy some spice. And when I made it, and took the photo, I didn't have coriander, so I told him to buy some and snip it onto his soup, along with a dollop of plain yoghurt, when he has his lunch today, which he did, and he has declared it excellent! I took Peggys advice on cooking dahl, and kept the lid on the pot when simmering, I did find I had to simmer for quite a long time, maybe about 11/2 hours or a bit more, And I added another cup of water, as I wanted the peas to be good and soft, Dh doesn't care for them a bit crunchy. But since I was doing the ironing, time wasn't a factor, so I cooked it until it was done! I'll be making this for him again, simple, inexpensive, and very nutritious, thanks for a hidden gem, Kathy!

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    Nutritional Facts for Dahl Soup - Fijian Indian Version

    Serving Size: 1 (287 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 212.1
     
    Calories from Fat 38
    18%
    Total Fat 4.3 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 611.5 mg
    25%
    Total Carbohydrate 32.3 g
    10%
    Dietary Fiber 13.2 g
    52%
    Sugars 4.6 g
    18%
    Protein 12.6 g
    25%
    Detailed Nutrition Values About Nutrition Info
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