Dahl Soup – Fijian Indian Version

Credit: Food.com

WHAT YOU NEED:

• 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 -2teaspoon mustard seeds, black if available
• 1 teaspoon chili powder (to taste)
• 1 tablespoon oil or 1 tablespoon ghee
• coriander (dhania), fresh chopped

HOW TO MAKE IT:

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 🙂