Recipe: Dhal soup
How to Make:
- Place 2.5 litres cold water in a large saucepan over high heat. Bring to the boil. Add split peas. Simmer, skimming off foam, for 5 minutes. Reduce heat to medium-low. Add onion, carrot, garlic, chilli and turmeric. Stir to combine. Simmer, stirring occasionally, for 1 hour or until split peas break down and soup is thick. Add salt. Stir to combine.
- Make spice mix: Heat oil and butter in a saucepan over medium-low heat. Add cumin and mustard seeds. Cook, stirring, for 1 minute or until fragrant. Add curry leaves. Cook, covered, for 30 seconds or until fragrant. Add onion. Cook, stirring, for 5 minutes or until golden. Add garlic and chilli. Cook, stirring, for 1 to 2 minutes or until garlic is golden. Transfer half the mixture to a bowl.
- Add tomato to pan. Bring to the boil. Simmer, stirring occasionally, for 2 to 3 minutes. Add tomato mixture to soup. Stir to combine. Add coriander. Stir to combine. Ladle soup into bowls. Top with remaining spice mixture. Serve with roti (see related recipe).
Time for preparing:
65 min.
Servings:
8
Ingredients:
- 1 1/2 cups yellow split peas, washed
- 1 large brown onion, finely chopped
- 2 medium carrots, peeled, finely diced
- 6 garlic cloves, crushed
- 1 red bird's eye chilli, finely chopped
- 1 1/2 tablespoons Masterfoods Turmeric Ground
- 3 teaspoons sea salt
- 400g can diced tomatoes
- 2 tablespoons chopped fresh coriander leaves Spice mix
- 2 tablespoons grapeseed oil
- 20g butter
- 1 1/2 teaspoons cumin seeds
- 1 teaspoon black mustard
- 12 fresh curry leaves (see note)
- 1 small brown onion, halved, thinly sliced
- 3 garlic cloves, thinly sliced
- 1 red bird's eye chilli, finely chopped
