Fijian Dal Soup

    (14)
    2 hours 5 min

    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.


    15 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (14)

    Reviews in English (12)

    by
    47

    I am sorry but this is not correct. I'm Indo-fijian and we don't use soy sauce, celery or many of the ingredients mentioned in this recipe. Actually the recipe for daal is much simpler and we don't need to use a food processor. Here is the real recipe: DHAL SOUP (Soup from a dhal! ) Ingredients 1 cup dahl 1 tsp. curry powder 2 cloves garlic 2 small chilies (optional) 1 small onion 2-3 curry leaves 1 tsp. curry powder 1 tsp. sarso 1 tsp. jeeri ghee or oil Soak the dhal in water overnight. Heat approximately 2 tbsp. of ghee or oil in a pot. Add sarso and jeeri until they pop, then add onion and curry leaves. Fry until soft. Pound garlic and chili leaves together, add. Once the onion mixture is soft and light brown, add curry powder. Add the dhal. Boil the dhal in four cups water until soft (l hour, when most of the water is gone). Add salt to taste and voila. Hope this helps.  -  30 Dec 2007  (Review from Allrecipes US | Canada)

    by
    12

    My husband and I love Indian food, so I thought I would give this recipe a try. I took one bite of it and knew my husband would love it. I handed him the bowl and as he took a bite, his eyes just rolled in the back of his head as if he were in an overwhelming state of palatable pleasure. If you like curry, then give this one a try.  -  29 Jan 2003  (Review from Allrecipes US | Canada)

    by
    8

    My husband and I love Indian dishes and thought this soup was wonderful. Im not the most experienced chef and I couldn't even screw it up!!!  -  30 Apr 2001  (Review from Allrecipes US | Canada)

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