Ingredients for Dahl Soup Fijian Indian Version
- 1 cup yellow split peas
- 4 cups water
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon mustard seeds
- 1-2 teaspoons chili powder
- 2 tablespoons vegetable oil
- 2 tablespoons chopped fresh coriander leaves
- 2 tablespoons ghee
- 1 medium tomato, finely chopped and skinned
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How to Make Dahl Soup Fijian Indian Version
- Rinse 1 cup yellow split peas and place them in a large saucepan with 4 cups of water, 1 teaspoon turmeric powder, and 1 teaspoon salt. Bring to a boil over medium-high heat.
- Once boiling, reduce heat to low, cover, and simmer for 45-60 minutes, or until the peas are very tender and easily mashed.
- While the peas simmer, prepare the tempering: Heat 2 tablespoons ghee (or vegetable oil) in a small pan over medium heat. Add 1 medium onion, finely chopped, and 2 cloves garlic, minced. Sauté until the onion is softened and lightly golden brown (about 5-7 minutes).
- Add 1 teaspoon mustard seeds and 1-2 teaspoons chili powder (adjust to your spice preference) to the pan. Sauté for another 2-3 minutes, stirring constantly, until fragrant.
- Gently stir the onion and garlic mixture into the simmering Dahl soup.
- (Optional) Add 1 medium tomato, finely chopped and skinned, to the soup.
- Garnish with 2 tablespoons chopped fresh coriander leaves before serving.
- Serve hot with roti bread or poppadums. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
18g
Fat
2g
Carbs
10g
