Dahl Soup - Fijian Indian Version Recipe

Name: Dahl Soup - Fijian Indian Version
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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!

182

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup yellow split peas, 6 cups water, 1 teaspoon turmeric, 1 teaspoon salt (to taste), and more.

Yes, Dahl Soup - Fijian Indian Version falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dahl Soup - Fijian Indian Version

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