Spicy Yellow Pea Dhal Soup
This Spicy Yellow Pea Dhal Soup is a flavorful and comforting dish rooted in traditional Fijian cuisine, celebrated for its warm spices and rich textures. Made with dried split yellow peas, this hearty soup is blended with fragrant spices, including cumin and turmeric, and enhanced with the warmth of chili peppers. Each spoonful offers a delightful burst of savory flavor, garnished with fresh cilantro for brightness. Perfect as an appetizer or a main dish, this dhal soup is not only nourishing but also a simple, homestyle meal that brings the taste of the Pacific to your table.
8
Servings
200
Calories
10
Ingredients
Ingredients
Dried Split Yellow Peas
2 cups (Rinsed)
Water
12 cups (None)
Ghee
4 tablespoons (Melted)
Chili Pepper
1-2 (Minced)
Cumin Seed
1 teaspoon (Whole)
Onion
1.5 medium (Diced)
Garlic Cloves
8 (Thinly sliced)
Turmeric
1.5 teaspoons (Ground)
Salt
to taste (None)
Cilantro
for garnish (Chopped)
Instructions
1
Rinse the dried split yellow peas thoroughly under cold water until the water runs clear.
2
In a large pot, combine the rinsed split peas and 12 cups of water. Bring the mixture to a rolling boil, then reduce the heat to low and let it simmer uncovered for about 30 minutes, skimming any foam that rises to the surface.
3
Meanwhile, in a frying pan, heat the ghee over medium heat. Add the minced chili pepper and cumin seeds, sautéing until fragrant, about 2-3 minutes.
4
Then, add the diced onions and sliced garlic to the pan, cooking until the onions are golden brown and slightly caramelized, approximately 5-7 minutes. Stir in the turmeric and cook for an additional minute to release its aroma.
5
Once the split peas have softened, pour the sautéed mixture into the pot with the peas, stirring well. Allow the soup to simmer on low heat for about 1 hour, or until the peas are fully cooked and the soup has thickened to your desired consistency.
6
Season the soup with salt to taste, and if you find it too thick, gradually add additional water until you reach a medium-thick consistency.
7
Before serving, fold fresh chopped cilantro into the soup to add a burst of freshness.
8
Serve the Spicy Yellow Pea Dhal Soup hot, garnished with extra cilantro if desired.
Nutrition Information
5g
Fat
10g
Protein
7.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Yellow Pea Dhal Soup?
This is a flavorful and comforting Fijian-inspired soup made with dried split yellow peas, fragrant spices like cumin and turmeric, and heat from chili peppers.
Is this soup recipe vegetarian?
Yes, this Spicy Yellow Pea Dhal Soup is vegetarian, featuring legumes and ghee as primary ingredients.
How many servings does this recipe yield?
The recipe makes approximately 8 servings.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
How much protein is in one serving of this dhal soup?
There are 10 grams of protein per serving.
What type of peas are used in this recipe?
The recipe uses 2 cups of dried split yellow peas.
Do I need to soak the split peas before cooking?
No soaking is required; the instructions specify rinsing them thoroughly under cold water until the water runs clear.
How much water is needed for the soup base?
You will need 12 cups of water for the initial cooking process.
What fat is used to sauté the aromatics?
The recipe uses 4 tablespoons of melted ghee.
How many garlic cloves does the recipe call for?
The recipe requires 8 cloves of garlic, which should be thinly sliced.
What spices are included in the dhal?
The primary spices are whole cumin seeds and ground turmeric.
How long does the soup need to simmer in total?
The soup simmers for an initial 30 minutes, followed by another hour after adding the sautéed mixture, totaling about 90 minutes of simmering.
Is this dish high in fiber?
Yes, it provides 7.5g of fiber per serving, which is quite high.
How much fat is in each serving?
Each serving contains 5 grams of fat.
When should the fresh cilantro be added?
Fresh chopped cilantro should be folded into the soup just before serving to maintain its freshness.
What is the suggested garnish for this soup?
The soup is typically garnished with extra fresh cilantro.
How do I adjust the consistency of the soup?
If the soup becomes too thick, you can gradually add additional water until you reach a medium-thick consistency.
What type of chili is used?
The recipe calls for 1-2 minced chili peppers, depending on your heat preference.
What should I do if foam rises to the top of the pot?
You should skim any foam that rises to the surface during the initial boiling and simmering phase.
How long should the onions be cooked?
The onions should be sautéed for approximately 5-7 minutes until they are golden brown and caramelized.
Is there any added sugar in this recipe?
No, this recipe contains no added sugar.
What is the preparation for the cumin seeds?
The cumin seeds should be kept whole and sautéed in ghee until fragrant.
What culture is this recipe associated with?
This recipe is rooted in Fijian cuisine.
How many onions are needed?
The recipe calls for 1.5 medium onions, diced.
Can I adjust the salt level?
Yes, salt is added to taste at the end of the cooking process.
What happens after the turmeric is added to the pan?
The turmeric should be cooked for about one minute to release its aroma before the mixture is added to the peas.
Should the pot be covered during the first simmer?
The instructions recommend letting the mixture simmer uncovered for the first 30 minutes.
Is this soup considered a main dish or an appetizer?
It is versatile enough to be served as either a nourishing main dish or a hearty appetizer.
How do I know when the peas are fully cooked?
The peas are done when they have softened completely and the soup has thickened to your desired consistency, usually after about an hour of the final simmer.
What gives the soup its yellow color?
The yellow color comes from both the split yellow peas and the ground turmeric.