Dhal soup for 8 person
Winter time, and its jalfrezi outside. What better way to warm up than with a classic Indian curry?
Ingredients for Dhal soup
- 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 ground turmeric
- 3 teaspoons sea salt
- Spice mix
- 2 tablespoons grapeseed oil
Step 1Place 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.
Step 2Make 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).
Dhal soup, How to Make
Serves 8 as a starter. You can find curry leaves in the fresh herbs section of larger supermarkets. Freeze unused leaves in a snap-lock bag for up to 2 months.
Additional information for Dhal soup
Preparation: 0:25 Minutes, Cooking: 1:05 Minutes, Serving: 8 Person, Level:
945 kj Energy, 8.1g Fat Total, 2g Saturated Fat, 7.4g Fibre, 10.7g Protein, 6mg Cholesterol, 802mg Sodium, 24.5g Carbs (total),
All nutrition values are per serve
This Dhal soup published first on: Super Food Ideas, Images by: Ben DearnleyYou May Also Like
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