Dal Soup with Dal Fritters or Dumplings

Dal soup with dal fritters is a favourite Mauritian recipe, where yellow split pea fritters or lentil dumplings, are dropped into spicy channa dal soup. The soup can be thin or thick according to personal preference. This hearty soup can be served on its own or accompanied with rice and a few other side dishes or condiments.

With temperatures beginning to become cooler and cooler over here, soup is starting to feel most welcome! This one is yet another very popular Mauritian soup (sometimes made thicker into a curry). This recipe is, in fact, great if you’ve made a batch of dal-chilli cake and you have some leftovers. Just toss them in some dal soup and you have a wholesome protein-rich soup that can be enjoyed on its own or with rice and some veggies.

Dal-chili cake or fritters is one among the first recipes I posted on this blog. This time I made some variations to the previous recipe.

Channa Dal Soup with Yellow Split Pea Dal Fritters (or Lentil Dumplings)

There are many dal soup versions out there, but I end up always making this one because it’s so quick and always very convenient to just throw everything in a pressure cooker! It is also a healthy version with just 1 tablespoon of oil, that you can omit and replace with some water if you want a completely fat-free dal. Adding a few dal fritters into the soup makes it a hearty meal.

Make the Lentil Fritters

Let the dal soak in plenty of water for at least 8 hours or overnight. Then drain the dal completely. Grind the dal to a coarse paste in a food processor or blender to a combination of fine and not so fine consistency. (There must be enough fines to bind the chilli cake together). Try not to add any water or as little as required, not more than 4 teaspoons.

Add the rest of the ingredients – onions, spring onions, chillies, fennel seeds and salt. Mix well. This is best mixed by hand.

Heat enough oil for deep frying in a saucepan on medium heat.

Once the oil is hot, carefully drop the dough in small loose balls. (Do not compress the dough balls too much otherwise the centre will remain uncooked).

Turn occasionally until golden brown. Adjust heat if necessary to ensure thorough cooking.

Remove and allow to drain on kitchen absorbent paper to absorb the extra oil.

Make the Dal Soup

In a pressure cooker (or deep heavy base pan with a lid), heat the oil.

Add the curry leaves, onions, garlic, tomato, cumin and turmeric. Sauté for a few minutes. Add a little water as required to avoid burning.

Add the dal and 1 litre (4 cups) water.

Close the pressure cooker and allow to simmer on medium heat.

As from the first whistle, let simmer for 12 minutes.

Conventional whistling pressure cooker starts to whistle after enough steam has built up inside. So, wait for the first whistle, then I allow the dal to cook for another 12 minutes which gives the dal the right consistency.

To make this in an electric pressure cooker, follow the steps until ready to set the cooking settings on the cooker. Set the cooker to manual mode, with pressure to medium-high and cooking time to 12 minutes. Close the lid and make sure the valve is closed. Press start.

When the cooking time is up, allow the pressure to go down naturally for 10 – 15 minutes. Release any remaining pressure, then open the lid.

Add water if dal is too thick or you can thicken it over high heat for a few minutes if too thin.

If using a deep pan, boil until dal is soft. (This should take 20 – 30 minutes).

Finally, drop the dal fritters into the dal and let them soak for about 8 – 10 minutes before serving.

Place dal in serving bowls and serve hot with rice, bread or on its own.

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Updated September 19, 2019: Photos have been updated on this post. The old photos have been left below here, in case you came in through and recognize them.