Dhal Soup

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

The ingredient of 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 birds eye chilli finely chopped
• 1 1 2 tbsp ground turmeric
• 3 tsp sea salt
• 400g can diced tomatoes
• 2 tbsp chopped fresh coriander leaves
• 2 tbsp grapeseed oil
• 20g butter
• 1 1 2 tsp cumin seeds
• 1 tsp black mustard
• 12 fresh curry leaves see note
• 1 small brown onion halved thinly sliced
• 3 garlic cloves thinly sliced
• 1 red birds eye chilli finely chopped

The Instruction of dhal soup

• 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

Nutritions of Dhal Soup

fatContent: 225 855 calories
saturatedFatContent: 8 1 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 24 5 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 10 7 grams protein
sodiumContent: 6 milligrams cholesterol

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