Dahl Soup - Fijian Indian Version

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.

From: Karen Elizabeth

On Dec 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!

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.

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.