Fijian Dhal Soup

SUBMITTED BY: William Anatooskin

"I developed this soup after going on a 2 month vacation in Fiji. For those of you who enjoy a somewhat spicy soup, this one is for you. If you want to make it really spicy add a little more cayenne pepper."

SERVINGS & SCALING

Original recipe yield: 12 servings

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INGREDIENTS

4 cups water
2 cups dry lentils
1/2 teaspoon fenugreek seeds
1/2 teaspoon mustard seed
10 cups water
2 tablespoons olive oil
6 cloves garlic, chopped
2 cups chopped onion
1/2 teaspoon crushed dried chile pepper
4 carrots, chopped
3 large stalks celery, chopped
1 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon curry powder
2 tablespoons chicken bouillon powder
3 tablespoons soy sauce

READ REVIEWS (9)

DIRECTIONS

In a medium size stock pot add 4 cups water, dhal peas, fenugreek seeds, mustard seeds and soak for about 1 hour. When softened, drain and rinse well.
In a large stock pot, add 10 cups water and drained dhal pea mixture and bring to a boil. Reduce heat and simmer for about 1/2 hour or until peas are soft.
In a saute pan, add olive oil, garlic and onions and cook until lightly browned.
Add onion mixture, crushed chili pepper, carrots and celery to large stock pot. Cook for 15 minutes or until carrots are tender.
Puree soup in batches in a blender or food processor. Return to stock pot and add salt, turmeric, curry powder, chicken soup base and soy sauce. Simmer for another 5 minutes and then serve

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Mar. 19, 2003 by JENNIFER BOWMAN

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!!!

8 users found this review helpful

Reviewed on Jan. 19, 2004 by Aspiring Chef Rita

Truly simple to make but you must be a curry lover - if you don't like curry - forget this dish. The only problem I had was the amt. of salt-I used half the suggested amt and it was too much for us. I find that if you are using bouillion cubes you can probably pass on the salt since bouillion cubes are very salty. Anyway, I thought this dish was ruined with the saltiness. I knew I could try and add some raw sliced potatoes and cook them for 15 min. to absorb some of the salt but I wanted to see if there was something quicker. I went on the web to see how to fix this. Someone suggested adding lemon juice a bit at a time (you don't want the soup to taste like lemon now!). Sure enough it worked - never tasted the lemon and it corrected the saltiness. In this instance, if you had tasted some lemon in this soup it would have worked. Hope this tip helps my fellow chefs out there!

5 users found this review helpful

Reviewed on May 30, 2003 by RICKETT

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.

5 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 12

Amount Per Serving

Calories: 163

Total Fat: 3g
Cholesterol: < 1mg
Sodium: 816mg
Total Carbs: 25.2g
Dietary Fiber: 11.5g
Protein: 10.5g

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