Fijian Dhal Soup Food
FIJIAN DHAL SOUP
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.
Provided by William Uncle Bill Anatooskin
Categories Vegetable Soup
Yield 12
Number Of Ingredients 16
Steps:
- 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
Nutrition Facts : Calories 167.6 calories, Carbohydrate 26.1 g, Cholesterol 0.6 mg, Fat 3 g, Fiber 11.3 g, Protein 9.7 g, SaturatedFat 0.4 g, Sodium 811.1 mg, Sugar 3.6 g
FIJIAN DHAL SOUP
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.
Provided by William Uncle Bill Anatooskin
Categories Vegetable Soup
Yield 12
Number Of Ingredients 16
Steps:
- 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
Nutrition Facts : Calories 167.6 calories, Carbohydrate 26.1 g, Cholesterol 0.6 mg, Fat 3 g, Fiber 11.3 g, Protein 9.7 g, SaturatedFat 0.4 g, Sodium 811.1 mg, Sugar 3.6 g
DHAL SOUP
Dhal is a term traditionally used to describe a spicy dish made with lentils or other legumes. From Sam Choy's Polynesian Kitchen. (Fiji)
Provided by Charlotte J
Categories Beans
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Rinse split peas and place in a pot with the water.
- Bring to a boil and simmer for 30 minutes, skim occasionally.
- Heat the ghee in a frying pan, brown the chili and cumin seeds, then ad onion and garlic.
- Saute until onions are golden brown on the edges then add turmeric.
- Add spicy butter mixture to split peas, simmer for about 1 hour.
- Season with salt to taste.
- If the soup appears to be too thick, add more water for a medium-thick consistency.
- Fold in the cilantro leaves before serving.
- Serve hot.
Nutrition Facts : Calories 241.4, Fat 7.1, SaturatedFat 4.1, Cholesterol 16.4, Sodium 20.6, Carbohydrate 33.5, Fiber 13.2, Sugar 5.2, Protein 12.7
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