Recipe 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."
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crushed dried chile pepper
3 large stalks
chicken bouillon powder
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.
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! )
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.
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!!!
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!
Very nice and warming on a cold winter day, but not really traditional Fijian dhal.
Didn't change a thing. We enjoyed this soup.
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.
Good soup, especially for lentil lovers, but even if your not. Skipped the fungreek, don't like, and the salt.
* Percent Daily Values are based on a 2,000 calorie diet.
Fijian Dhal Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 168
** Calories from Fat: 27
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