Fijian Dhal Soup

I developed this soup after going on a 2 month vacation in Fiji. For those of you who enjoy a somewhat spicy soup, this one is for you. If you want to make it really spicy add a little more cayenne pepper.

Step: 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.

Step: 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.

Step: 3

In a saute pan, add olive oil, garlic and onions and cook until lightly browned.

Step: 4

Add onion mixture, crushed chili pepper, carrots and celery to large stock pot. Cook for 15 minutes or until carrots are tender.

Step: 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

Per Serving: 168 calories; protein 9.7g; carbohydrates 26.1g; fat 3g; cholesterol 0.6mg; sodium 811.1mg.

The name of “stew” can refer to both a food and a cooking method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, but it does have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked all of it , and the water based material completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.