Fijian Dal Soup

Fijian Dal Soup


15 people made this

About this recipe: This is a soup recipe inspired by a two-month holiday in Fiji. Dal combines with fenugreek, mustard seed, garlic, chilli, turmeric and curry for a soup that is perfectly spiced.

William Anatooskin

Serves: 12 

  • 950ml water
  • 385g toor dal
  • 1/2 teaspoon fenugreek seeds
  • 1/2 teaspoon mustard seed
  • 2.3L water
  • 2 tablespoons olive oil
  • 6 cloves garlic, chopped
  • 325g chopped onion
  • 1/2 teaspoon crushed dried chillies
  • 4 carrots, chopped
  • 3 large sticks celery, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon curry powder
  • 2 tablespoons chicken stock granules
  • 3 tablespoons soy sauce

Prep:15min  ›  Cook:50min  ›  Extra time:1hr soaking  ›  Ready in:2hr5min 

  1. In a large pot add 950ml water, toor dal, fenugreek seeds, mustard seeds and soak for about 1 hour. When softened, drain and rinse well.
  2. In a large pot, add 2.3L water and drained toor dal mixture and bring to the boil. Reduce heat and simmer for about 1/2 hour or until toor dal is soft.
  3. In a saute pan, add olive oil, garlic and onions and cook until lightly browned.
  4. Add onion mixture, crushed chillies, carrots and celery to large pot. Cook for 15 minutes or until carrots are tender.
  5. Puree soup in batches in a blender or food processor. Return to pot and add salt, turmeric, curry powder, chicken stock granules and soy sauce. Simmer for another 5 minutes and then serve

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- Rated on - 03 Dec 2013

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