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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%

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Dahl Soup - Fijian Indian Version

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

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

Directions

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

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Featured Reviews for This Recipe

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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.

0 people found this review helpful

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    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!

    1 person found this review helpful

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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.

    1 person found this review helpful

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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.

    1 person found this review helpful

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