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| Fijian Dhal Soup |
"I evolved this soup after going on a 2 month holiday in Fiji. For the ones of you who enjoy a extremely highly spiced soup, this one is for you. If you want to make it certainly spicy add a bit extra cayenne pepper."
Ingredients :
- 4 cups water
- 2 cups dry lentils
- 1/2 teaspoon fenugreek seeds
- half of teaspoon mustard seed
- 10 cups water
- 2 tablespoons olive oil
- 6 cloves garlic, chopped
- 2 cups chopped onion
- half teaspoon beaten dried chile pepper
- 4 carrots, chopped
- 3 massive stalks celery, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1 teaspoon curry powder
- 2 tablespoons bird bouillon powder
- three tablespoons soy sauce
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- In a medium size inventory pot add four cups water, dhal peas, fenugreek seeds, mustard seeds and soak for approximately 1 hour. When softened, drain and rinse well.
- In a big inventory pot, add 10 cups water and tired dhal pea mixture and bring to a boil. Reduce warmness and simmer for approximately 1/2 hour or until peas are tender.
- In a saute pan, add olive oil, garlic and onions and cook until lightly browned.
- Add onion aggregate, overwhelmed chili pepper, carrots and celery to huge stock pot. Cook for 15 minutes or until carrots are soft.
- Puree soup in batches in a blender or meals processor. Return to stock pot and add salt, turmeric, curry powder, chicken soup base and soy sauce. Simmer for another 5 minutes after which serve
Notes :
If this Fijian Dhal Soup recipe fits your family's flavour, please share, opinion and bookmark this web site, so others know very well what you know. Many thanks for the visit!
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