South Asia — Muslim traditions
Dhal Soup
Gently simmered split yellow peas and coriander, warmed with chilli and cumin, a South Asian dal.
1 hr 40 min · Serves 8 · Medium
8
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 90 min · 100 min total
- medium
- 1
Rinse split peas and place in a pot with the water. Bring to a boil and simmer for 30 minutes, skim occasionally.
- 2
Heat the ghee in a frying pan, brown the chili and cumin seeds, then ad onion and garlic. Saute until onions are golden brown on the edges then add turmeric.
- 3
Add spicy butter mixture to split peas, simmer for about 1 hour. Season with salt to taste.
- 4
If the soup appears to be too thick, add more water for a medium-thick consistency. Fold in the cilantro leaves before serving. Serve hot.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
