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–+ servings
MAURITIAN DAL soup

Comforting MAURITIAN DAL Soup with Eggplant Bliss

This comforting MAURITIAN DAL soup combines creamy yellow split peas and tender eggplant, making it a nourishing vegan option perfect for any meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mauritian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 cup Dried Yellow Split Peas soaked for 20 minutes
  • 1 tablespoon Garam Masala or Curry Powder or substitute with your favorite spice blend
  • 1 teaspoon Turmeric Powder
  • 2 leaves Bay Leaves or Curry Leaves fresh or dried
  • 1 medium Roma Tomato chopped
  • 1 tablespoon Ginger minced
  • 1 medium Onion (Optional) chopped
  • 2 cloves Garlic (Optional) minced
  • 1 teaspoon Salt adjust to taste
  • 1 medium Chinese Eggplant (or Globe Eggplant) sliced or cubed
  • 1 tablespoon Coconut Oil (or cooking oil) for sautéing
  • 1/4 cup Coriander Leaves (Cilantro) for garnish

Equipment

  • Large Pan
  • skillet
  • Bowl
  • potato masher

Method
 

Step-by-Step Instructions
  1. Soak the dried yellow split peas in a bowl filled with water for about 20 minutes. Drain and set aside.
  2. While the peas are soaking, mince the ginger and chop the Roma tomato; set aside.
  3. Slice or cube the Chinese eggplant, sprinkle with salt, and let soak in water for about 10 minutes. Drain and pat dry.
  4. Heat a large pan over medium heat and add coconut oil. Sauté garam masala, turmeric powder, and bay leaves for about 1 minute.
  5. Stir in chopped tomato, ginger, and onion (if using); cook until onion is translucent, about 3-4 minutes.
  6. Add soaked yellow split peas and enough water to cover the mixture. Season with salt, stir, cover, and let simmer on low heat for about 25 minutes.
  7. In a separate skillet, heat a little coconut oil and sauté the eggplant until almost tender, about 12-17 minutes; set aside.
  8. Once the dal is soft, gently mash some of the split peas for a creamy consistency. Adjust thickness with water if needed.
  9. Mix in sautéed eggplant and let soup simmer for an additional 10-12 minutes to meld flavors.
  10. Taste and adjust seasoning if necessary before serving. Garnish with fresh coriander leaves.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 500mgPotassium: 700mgFiber: 12gSugar: 3gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Soak peas for at least 20 minutes for optimal texture. Adjust spices to taste before serving.

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