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Dahl (Lentil) Soup - Fijian Indian version (submitted by Dennis Santo Tomas) Dahl, which is also often spelled dhal,daal and dal, is essentially a thick lentil soup that is often prepared with ghee or clarified butter, but this recipe uses just a little sesame oil for depth and flavor in place of the ghee.

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 1 tablespoon ghee coriander, fresh chopped

DIRECTIONS: 1. 2. 3. 4. 5. 6. 7. 8.

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!


Dahl (Lentil) Soup - Fijian Indian version  

Dahl, which is also often spelled dhal,daal and dal, is essentially a thick lentil soup that is often prepared with ghee or clarified butter...

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