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    Home » Soups and Stews

    Dhal Soup with Dumplings

    Published: Mar 9, 2014 · Modified: Feb 10, 2022 by Shareba · This post may contain affiliate links ·

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    Dahl Soup with Dumplings | InSearchOfYummyness.com #recipe

    I woke up with a sore throat today, and I haven't felt like eating very much. When I'm sick the only thing I want to eat is soup. Chicken soup is great, but when I want something heavier I make Dhal soup. Dhal (or Dal) is a traditional Indian dish that is made by simmering lentils with spices, and it is often served over Basmati rice. This dish is popular with vegetarians because the combination of lentils (a legume) and rice (a grain) creates a source of complete protein.

    I like to drink Dhal from a mug (my own version of cup-of-soup), and I've been drinking it that way since I was old enough to hold a cup. Although, when my grandmother was around I'd eat it from a bowl because she would make it special for me. I use to watch her carefully shape the dumpling dough into little boats, and float them in my bowl while everyone else had to settle for the plain, oval-shaped dumplings. It was a little thing, but it made me so happy.

    So these days, I drink Dhal from a mug. Which is fine, because it means that I can bring the delicious steam that rises off the top closer to my nose.

    Dhal soup is thick, fragrant and full of good-for-you ingredients | InSearchOfYummyness.com #recipe

    There is no single way to make dhal as the recipes vary from region to region. Some people add curry powder, mustard seeds and carrots, and others add  butter, saffron and pimento. I use grape seed oil instead of butter (to cut down on the fat), and I finish the dish the way my mom always does: with a fragrant cumin oil.

    Cumin, also known as Geera, is a key ingredient in this dish. It adds a warm earthy flavour that can't be replicated by any other spice. It's also great in chilli and stews, so if you don't have any at home be sure to grab some from the grocery soon.

    Whole cumin, otherwise known as geera.

    Caribbean Dhal Soup with Dumplings

    This fragrant thick soup is hearty, inexpensive and good for you too.
    5 from 2 votes
    Shareba | In Search Of Yummy-ness
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    Ingredients
     

    For the Dumplings:

    • 1 cup all-purpose flour plus ¼ cup for flouring your hands to roll the dumplings
    • ½ teaspoon baking powder
    • ¼ teaspoon garlic powder
    • ¼ teaspoon ground roasted cumin
    • ¼ teaspoon sea salt
    • ¼ teaspoon turmeric
    • ⅔ cup water

    For the soup:

    • 1 tablespoon grape seed oil
    • 1 small onion, chopped
    • 1 shallot, chopped
    • 2-3 cloves of garlic, smashed
    • 1 small red Thai chilli or piece of habanero pepper, finely chopped
    • 2 cups yellow split peas, washed
    • 1 teaspoon turmeric
    • 1 ¼ teaspoon sea salt
    • ½ teaspoon fresh ginger, grated
    • 8 cups of water + 2 cups reserved

    For Cumin Oil:

    • 2 teaspoon grape seed oil
    • 1 teaspoon whole cumin seeds

    Instructions
     

    For the Dumplings:

    • Mix all ingredients together in a large bowl.
    • Add enough water to create a soft dough, adding small amounts at a time. You do not need to knead the dough, just pull it together with your hands.
    • Cover the dough with a damp cloth and let it rest for 30 minutes.

    For the Soup:

    • Add the grape seed oil to a large pot and place over medium-high heat.
    • When the oil is hot, add the onion and shallot and cook for 2-4 minutes until they soften and brown.
    • Add garlic and chilli, keep stirring and cook 1 minute more.
    • Add the split peas, turmeric, salt and stir to combine.
    • Add water, and cover the pot and bring to a boil. Then reduce the heat to medium-low and simmer 30-35 minutes until soft.
    • Remove the soup from heat and use an immersion blender to puree the soup.
    • Return the pot to medium-low heat and add the remaining two cups of water.
    • Stir until well incorporated.

    To Cook the Dumplings:

    • Form dough into small dumplings and drop into the soup. Simmer for about 8 minutes, or until the dumplings float. Adjust seasoning to taste, if needed.

    For the Cumin Oil:

    • Heat the oil over medium heat. Once the oil is hot, add the cumin seeds and keep a close eye on them. When they become dark brown and fragrant, remove the mixture from the heat and pour over the soup.
    • Serve warm and enjoy.

    Notes

    This soup thickens quite a bit when it cools. You should add a bit of water to your bowl before reheating any leftovers to thin out the consistency.

    See blog post for detailed tips and explanations.

    Please note that these nutritional values are only an estimate, and have been generated from a database using generic products.

    Have you made this recipe?Please leave a review in the comments below!

    This recipe card may contain affiliate links that support this website.

    This thick comforting soup is inexpensive to make, and is full of good-for-you ingredients too. If you're looking for a dish that is full of flavour and will fill you up, try making this soup.

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    Reader Interactions

    Comments

    1. Lisa | Je suis alimentageuse

      March 11, 2014 at 11:05 pm

      Mmmmm this looks great and it's awesome that you've made this vegan because you're using grapeseed oil instead ghee =) I used to hate cumin, but I definitely learned to like it. Pinned =)

      Reply
      • Shareba Abdul

        March 11, 2014 at 11:34 pm

        Thanks Lisa! I tried to keep it vegetarian, didn't realize it would be vegan too!

        Reply
        • Lisa | Je suis alimentageuse

          March 11, 2014 at 11:58 pm

          Yep!! No dairy, no eggs? Vegan! Thumbs up =) Just a question... when you eat it, are the dumplings like little surprise? I just ask cause it's just in the soup and the dahl looks pretty thick haha.

          Reply
          • Shareba Abdul

            March 12, 2014 at 2:18 am

            Yeah, they're pretty much buried in there. The soup looks a bit thicker in the photo than it should though, because it was already cold by the time I got a decent shot. It thickens a lot when it cools... so much so that if you have leftovers you should add a bit of water to your bowl before heating it up. I probably should have mentioned that.

            Reply
    2. [email protected] Dairy on the Prairie

      March 14, 2014 at 4:58 pm

      This looks amazing! I love the cow on your header! My family owns a dairy so it definitely caught my eye!

      Reply
      • Shareba Abdul

        March 15, 2014 at 12:25 am

        Thanks Amy! Those little guys took forever to draw 😛

        Reply
    3. Ayngelina

      March 04, 2015 at 2:13 pm

      This looks a bit thicker than soup, is it traditional to make it a bit thicker?

      Reply
      • Shareba Abdul

        March 05, 2015 at 12:52 pm

        Every region makes it differently, but yeah, it can be on the thick side. I think the dumplings in my version also makes it thicken up, because of the flour. This version is what I was eating on my elimination diet, so I needed it to be really filling!

        Reply

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