Fijian Babakau & Spiced Dhal Soup (Fijian Yellow Split Pea Broth) – Authentic Fiji Recipe
Comforting Indo-Fijian street cart yellow dhal soup tempered with sizzling garlic and cumin.
- Country of Origin
- 🇫🇯 Fiji (Melanesia, Oceania)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Yellow split peas, Diced eggplant and carrots, Fresh cilantro, Turmeric, Cumin seeds
Ingredients for Fijian Babakau & Spiced Dhal Soup (Fijian Yellow Split Pea Broth) (4 Servings)
- 1.25 lbs (or 2.5 cups) yellow split peas, prepped into bite-sized pieces
- 1.5 cups diced eggplant and carrots, washed and trimmed
- 1 cup fresh cilantro
- 1 medium onion and 3 cloves garlic, finely minced with turmeric
- 1.5 tbsp traditional Fiji seasoning (cumin seeds, garlic, green chilli)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and turmeric for 3–4 minutes until fragrant.
- Stir in cumin seeds, garlic, green chilli and toast for 45 seconds to release the essential oils of Fiji's kitchen.
- Add yellow split peas and diced eggplant and carrots, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in fresh cilantro, adjust seasoning, and ladle steaming hot into deep bowls.