Post by marlaoh on Dec 17, 2002 7:38:18 GMT -6
Fijian Dhal Soup
4 cups water
2 cups dry lentils
1/2 teaspoon fenugreek seeds
1/2 teaspoon mustard seed
10 cups water
2 tablespoons olive oil
6 cloves garlic, chopped
2 cups chopped onion
1/2 teaspoon crushed dried chile pepper
4 carrots, chopped
3 large stalks celery, chopped
1 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon curry powder
2 tablespoons chicken bouillon powder
3 tablespoons soy sauce
1 In a medium size stock pot add 4 cups water, dhal peas, fenugreek seeds, mustard seeds and soak for about 1 hour. When softened, drain and rinse well.
2 In a large stock pot, add 10 cups water and drained dhal pea mixture and bring to a boil. Reduce heat and simmer for about 1/2 hour or until peas are soft.
3 In a saute pan, add olive oil, garlic and onions and cook until lightly browned.
4 Add onion mixture, crushed chili pepper, carrots and celery to large stock pot. Cook for 15 minutes or until carrots are tender.
5 Puree soup in batches in a blender or food processor. Return to stock pot and add salt, turmeric, curry powder, chicken soup base and soy sauce. Simmer for another 5 minutes and then serve
Makes 12 servings
4 cups water
2 cups dry lentils
1/2 teaspoon fenugreek seeds
1/2 teaspoon mustard seed
10 cups water
2 tablespoons olive oil
6 cloves garlic, chopped
2 cups chopped onion
1/2 teaspoon crushed dried chile pepper
4 carrots, chopped
3 large stalks celery, chopped
1 teaspoon salt
1/2 teaspoon ground turmeric
1 teaspoon curry powder
2 tablespoons chicken bouillon powder
3 tablespoons soy sauce
1 In a medium size stock pot add 4 cups water, dhal peas, fenugreek seeds, mustard seeds and soak for about 1 hour. When softened, drain and rinse well.
2 In a large stock pot, add 10 cups water and drained dhal pea mixture and bring to a boil. Reduce heat and simmer for about 1/2 hour or until peas are soft.
3 In a saute pan, add olive oil, garlic and onions and cook until lightly browned.
4 Add onion mixture, crushed chili pepper, carrots and celery to large stock pot. Cook for 15 minutes or until carrots are tender.
5 Puree soup in batches in a blender or food processor. Return to stock pot and add salt, turmeric, curry powder, chicken soup base and soy sauce. Simmer for another 5 minutes and then serve
Makes 12 servings