Dhal Soup

This version of the soup is thin and warms you in winter, also gives you energy and an ideal vegetarian starter or perfect as an accompaniment.

Dhal or the Lentil, is a staple in many Asian countries. This version of soup is thin and warms you in winter, also gives you energy.

The right tempering of the garlic, ginger and mustard seeds add a wonderful rich note, and the final seasoning of aromatic homemade clarified butter, the Ghee adds that flavour, that you can never do without in any good Indian food.

This is an ideal vegetarian starter or perfect as an accompaniment.

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Recipe Card

Ingredients Quantity
Red Lentils 1 cup
Ground turmeric 1 tsp
Dried long red chillies 2
Red onion, finely chopped 1
vine- ripened tomato, chopped 1
Water 1.5 litres
Garlic 2-3 cloves
Ginger, chopped 5 cm
Cumin seeds 1 tsp
Ghee 50 gm
Curry leaves 1 sprig
Black mustard seeds 2 tsp
Salt & ground black pepper To taste

‍Method of Preparation:

  • Place the lentils, turmeric, chilli, onion, tomato and water in a saucepan, bring to the boil, then reduce the heat to a simmer and cook for 15 minutes or until the lentils are tender and beginning to break up.
  • Meanwhile, using a mortar and pestle, grind the garlic, ginger and cumin seeds into a paste.
  • Heat the ghee in a small heavy-based frying pan over medium–low heat, add the curry leaves, mustard seeds and the spice paste and cook for 4 minutes or just until the mustard seeds begin to pop and the mixture starts to brown.
  • Pour the spice mixture into the lentils, combine well and simmer for 4 minutes. Season with salt and pepper, then ladle into bowls to serve.

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‍

Peter Kuruvita

‍A chef, restaurateur, television host, author, consultant and industry speaker, the Aussie Sri Lankan Peter Kuruvita is everything one could imagine of an acclaimed Chef to be. Peter is known for his rich and culturally inspired cooking, highly influenced by his Sri Lankan father and Austrian mother.

Peter Kuruvita began his culinary journey in the traditional kitchen of his ancestral home in Colombo, Sri Lanka, cooking along with his grandmother. He started cooking professionally at the tender age of 15 at a small suburban restaurant in Sydney, Australia.

After establishing himself as a well-known chef in Australia and cooking around the globe, Peter opened Sydney’s award-winning Flying Fish Restaurant & Bar in 2004, and successfully led the kitchen team as Executive Chef for 8 years. Today his legacy still lives on through its creative modern dishes with a strong seafood focus and great reputation. By now, he owns and runs Noosa Beach House in Noosa, Australia, and Flying Fish Tokoriki & Flying Fish Samoa in Fiji Islands.

Peter has worked with Dilmah Tea in an ambassadorial role for many years, developing the concept of tea gastronomy. This involves hosting the annual "Real High Tea Challenge" for chefs and consumers, now a worldwide event, and recipe development.

Memories of an idyllic childhood spent in Sri Lanka, inspired his first cook book "Serendip – My Sri Lankan Kitchen". The book takes food lovers on a journey through the kitchen experiences of his childhood with traditional recipes and stunning photography.

This was followed by Peter's first TV series "My Sri Lanka with Peter Kuruvita" which combines breath-taking scenery with spectacular spicy fare as Peter travels across the country, experiencing the wealth of Sri Lanka's beauty, culture and culinary diversity.

This version of the soup is thin and warms you in winter, also gives you energy and an ideal vegetarian starter or perfect as an accompaniment.

Dhal or the Lentil, is a staple in many Asian countries. This version of soup is thin and warms you in winter, also gives you energy.

The right tempering of the garlic, ginger and mustard seeds add a wonderful rich note, and the final seasoning of aromatic homemade clarified butter, the Ghee adds that flavour, that you can never do without in any good Indian food.

This is an ideal vegetarian starter or perfect as an accompaniment.

‍

Recipe Card

Ingredients Quantity
Red Lentils 1 cup
Ground turmeric 1 tsp
Dried long red chillies 2
Red onion, finely chopped 1
vine- ripened tomato, chopped 1
Water 1.5 litres
Garlic 2-3 cloves
Ginger, chopped 5 cm
Cumin seeds 1 tsp
Ghee 50 gm
Curry leaves 1 sprig
Black mustard seeds 2 tsp
Salt & ground black pepper To taste

‍Method of Preparation:

  • Place the lentils, turmeric, chilli, onion, tomato and water in a saucepan, bring to the boil, then reduce the heat to a simmer and cook for 15 minutes or until the lentils are tender and beginning to break up.
  • Meanwhile, using a mortar and pestle, grind the garlic, ginger and cumin seeds into a paste.
  • Heat the ghee in a small heavy-based frying pan over medium–low heat, add the curry leaves, mustard seeds and the spice paste and cook for 4 minutes or just until the mustard seeds begin to pop and the mixture starts to brown.
  • Pour the spice mixture into the lentils, combine well and simmer for 4 minutes. Season with salt and pepper, then ladle into bowls to serve.

--

‍

Peter Kuruvita

‍A chef, restaurateur, television host, author, consultant and industry speaker, the Aussie Sri Lankan Peter Kuruvita is everything one could imagine of an acclaimed Chef to be. Peter is known for his rich and culturally inspired cooking, highly influenced by his Sri Lankan father and Austrian mother.

Peter Kuruvita began his culinary journey in the traditional kitchen of his ancestral home in Colombo, Sri Lanka, cooking along with his grandmother. He started cooking professionally at the tender age of 15 at a small suburban restaurant in Sydney, Australia.

After establishing himself as a well-known chef in Australia and cooking around the globe, Peter opened Sydney’s award-winning Flying Fish Restaurant & Bar in 2004, and successfully led the kitchen team as Executive Chef for 8 years. Today his legacy still lives on through its creative modern dishes with a strong seafood focus and great reputation. By now, he owns and runs Noosa Beach House in Noosa, Australia, and Flying Fish Tokoriki & Flying Fish Samoa in Fiji Islands.

Peter has worked with Dilmah Tea in an ambassadorial role for many years, developing the concept of tea gastronomy. This involves hosting the annual "Real High Tea Challenge" for chefs and consumers, now a worldwide event, and recipe development.

Memories of an idyllic childhood spent in Sri Lanka, inspired his first cook book "Serendip – My Sri Lankan Kitchen". The book takes food lovers on a journey through the kitchen experiences of his childhood with traditional recipes and stunning photography.

This was followed by Peter's first TV series "My Sri Lanka with Peter Kuruvita" which combines breath-taking scenery with spectacular spicy fare as Peter travels across the country, experiencing the wealth of Sri Lanka's beauty, culture and culinary diversity.

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Dhal Soup