Dahl Soup Fijian Indian Version Recipes

Steps:

• Place yellow split peas, water, turmeric and salt into largish saucepan and bring to boil.
• Turn down heat once boiling and simmer until peas are tender. About 45 - 60 minutes.
• Meanwhile, heat ghee or oil and gently fry onion and garlic until slightly brown.
• Add mustard seeds and chilli powder and fry a further 2 - 3 minutes.
• Add onion mixture to soup.
• Garnish with chopped coriander and serve with roti bread or poppadoms.
• Optional: A skinned, finely chopped tomato can also be added to soup when serving.
• Enjoy!

Steps:

• Clean clams and rinse.
• Place clams in a pot with the water.
• Simmer until clams open.
• Remove from heat.
• Strain the clam stock and set aside.
• In a separate pot, heat the butter, and add the diced onion and garlic.
• Cook until the onion is translucent.
• Stir in the flour, and cook for 1 minute.
• Do not brown.
• Slowly stir in the clam stock.
• Simmer for 10 minutes, add the coconut milk, and cook for 5 more minutes.
• Season with salt, pepper and lemon juice to taste.
• Divide soup among bowls.
• Just before serving, add clams, and garnish with the chopped green onion.

Steps:

• Cook onion and garlic in butter for 2-3 minutes. Add all spices and cook for 30 more seconds.
• Stir in tomatoes, red lentils, lemon juice, stock and coconut milk. Bring to a boil.
• Reduce heat and simmer for 25-30 minutes, or until lentils are tender and cooked.
• Season to taste, garnish with cilantro.