Dhal soup

Recipes / Soups

Winter time, and its ‘jalfrezi outside. What better way to warm up than with a classic Indian curry

Recipe «Dhal soup» presented in category Recipes / Soups, to prepare this dish you will need no more 1:05 minutes. To make this dish at home by prescription from the author sheff would need: 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 tbsp ground turmeric, 3 tsp sea salt, Spice mix , 2 tbsp grapeseed oil, 20g butter, 1 1/2 tsp cumin seeds, 1 tsp black mustard seeds, 12 fresh curry leaves, 1 small brown onion, halved, thinly sliced, 3 garlic cloves, thinly sliced, 1 red bird's eye chilli, finely chopped.

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 tbsp ground turmeric 
  • 3 tsp sea salt 
  • Spice mix 
  • 2 tbsp grapeseed oil 
  • 20g butter 
  • 1 1/2 tsp cumin seeds 
  • 1 tsp black mustard seeds 
  • 12 fresh curry leaves 
  • 1 small brown onion, halved, thinly sliced 
  • 3 garlic cloves, thinly sliced 
  • 1 red bird's eye chilli, finely chopped 
  • 400g can diced tomatoes 
  • 2 tbsp chopped fresh coriander leaves 

Instructions

  1. 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.
  2. 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).