Fijian Dahl Soup is a staple for all of us here. So cheap and tasty, and full of protein.
Method and ingredients:
- Choose a heavy based pot if you can, as then the dahl soup won’t stick during the cooking time
- Put 1 tablespoon cooking oil on medium heat
- Add 1 teaspoon salt, 2 teaspoon tumeric powder (or haldi as it is called in Fiji), half clove garlic, and ginger if you like and stir until combined over the heat. I also like to add pepper.
- Add 1 cup dahl peas (yellow split peas) and stir over heat until dahl peas are covered with the oil and spices. When you do this, you don’t have to soak the peas overnight, they will soften quickly
- Add 4 cups water and stir until combined. Put on lid and cook for about half an hour.
- Add another cup of water, cook half an hour
- Add another cup of water, plus diced carrot, or potato as desired. Cook another half hour or until the peas are as soft as you like them.
- Serve with chopped cilentro (corriander/dahnia) and chilli to taste
Remainder can be stored in the fridge. When reheating, good idea to add another half cup of water.