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Nutrition Facts
Serving Size 1 (431g) Recipe makes 4 servings
Calories 213
Calories from Fat 39		(18%)
Amount Per Serving		%DV
	Total Fat 4.4g	6%
	Saturated Fat 0.6g	3%
	Monounsaturated Fat 1.8g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 603mg		25%
Potassium 541mg		15%
Total Carbohydrate 32.6g		10%
	Dietary Fiber 13.2g	52%
	Sugars 4.7g
Protein 12.6g		25%
detailed view... how is this calculated?

Dahl Soup - Fijian Indian Version

Recipe #334049 | 1¼ hours | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Kiwi Kathy
Oct 29, 2008

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.

SERVES 4 -6 (change servings and units)

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 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!

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Featured Reviews for This Recipe

From: JustJanS

On Jul 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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From: Molly53

On Feb 5, 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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From: zaar junkie

On Jan 5, 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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From: Celticevergreen

On Dec 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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