Fiji style Dhal recipe - step to step guide
Recipe Information
Fiji Style Dhal
Cultural Context
Originating from the Indian influence on Fijian cuisine, Dhal is a staple dish made with lentils, often enjoyed with rice or roti. It reflects the blending of cultures in Fiji, where Indian and Fijian flavors come together in comforting meals. Today, Dhal is cherished across the islands and has found its way into many homes, celebrated for its heartiness and nutritional value.
coconut milk
🥗Healthier: almond milk
💰Cheaper: water + coconut extract
Almond milk reduces calories while adding a nutty flavor.
red lentils
🥗Healthier: green lentils
💰Cheaper: split peas
Green lentils offer similar texture and flavor at a lower cost.
vegetable oil
🥗Healthier: olive oil
💰Cheaper: canola oil
Olive oil provides healthier fats and flavor.
fresh cilantro
🥗Healthier: parsley
💰Cheaper: dried herbs
Parsley is a more accessible herb with a similar taste.
Wash the mixed dal thoroughly.
In a pot, combine the washed dal with water and bring to a boil.
Skim off any impurities that float to the top while boiling.
Add salt and turmeric to the boiling dal.
Reduce heat to medium-low and let the dal cook until soft, stirring occasionally.
Halfway through cooking, add grated carrot (optional) to the dal.
In a separate pan, heat ghee and add cumin and mustard seeds; let them cook until fragrant.
Add diced onion, garlic, green chili, and ginger (if using) to the pan and sauté until browned.
Optionally add tomatoes to the pan and cook until browned.
Combine the sautéed mixture with the cooked dal, stirring well to incorporate.
Squeeze lime juice into the dal and add coriander (optional) before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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