Dahl Soup – Fijian Indian Version

Credit: Food.com



  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.

There you go!! something to enjoy on dhal day or on a meatless monday 🙂

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