Fijian Dhal Soup Recipe -
Fijian Dhal Soup Recipe

Fijian Dhal Soup

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings


  1. 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.
  2. 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.
  3. In a saute pan, add olive oil, garlic and onions and cook until lightly browned.
  4. Add onion mixture, crushed chili pepper, carrots and celery to large stock pot. Cook for 15 minutes or until carrots are tender.
  5. 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 Reviews

Most Helpful Positive Review
May 30, 2003

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.

Most Helpful Critical Review
Dec 30, 2007

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.


13 Ratings

Mar 19, 2003

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!!!

Jan 19, 2004

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!

Jan 12, 2009

Very nice and warming on a cold winter day, but not really traditional Fijian dhal.

Mar 06, 2005

Didn't change a thing. We enjoyed this soup.

Mar 24, 2004

I followed the receipe exactly except I did not add fenugreek as it was not available. Really delicious, hearty soup. It was very easy and quick.

Mar 25, 2008

Good soup, especially for lentil lovers, but even if your not. Skipped the fungreek, don't like, and the salt.


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  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 26.1 g
  • 8%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 3 g
  • 5%
  • Fiber
  • 11.3 g
  • 45%
  • Protein
  • 9.7 g
  • 19%
  • Sodium
  • 811 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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