Dahl Soup - Fijian Indian Version Recipe #334049
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.
by Kiwi Kathy
1¼ hours | 5 min prep
SERVES 4 -6
- 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
- Place yellow split peas, water, turmeric and salt into largish saucepan and bring to boil.
- Turn down heat once boiling and simmer until peas are tender. About 45 - 60 minutes.
- Meanwhile, heat ghee or oil and gently fry onion and garlic until slightly brown.
- Add mustard seeds and chilli powder and fry a further 2 - 3 minutes.
- Add onion mixture to soup.
- Garnish with chopped coriander and serve with roti bread or poppadoms.
- Optional: A skinned, finely chopped tomato can also be added to soup when serving.
- Enjoy!
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5 stars