Traditional Indian split pea soup or Dhall infused with the flavours of soya mince. The soya mince is lightly seasoned with fresh herbs and spices.


  • 1 cup soya mince
  • 1 cup boiling water
  • 1/2 cup split pea yellow lentils, rinsed and drained
  • A 1/4 piece of fresh tomato, finely chopped
  • 1/2 an onion, diced
  • 1 clove garlic, sliced
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon mixed cumin and coriander powders
  • Salt to taste
  • 3 teaspoons oil
  • 1 sprig curry leaf
  • Additional water
  • 1 tablespoon margarine
  • 1 tablespoon cumin seeds (dry roasted and ground into a rough powder)
  • ¬†Fresh coriander, Chopped finely


  1. In a medium sized bowl combine together the soya mince and boiled water.
  2. Allow the mince to soak for 30 minutes or until soft.
  3. Place a large pot on the stove top on a medium heat setting.
  4. Stir in the oil and allow it to heat up.
  5. Add in half the quantity of onions and curry leaf.
  6. Allow the onions to turn a translucent colour.
  7. Drain out excess water from the soya mince and set it aside.
  8. Stir the garlic into the onion mixture.
  9. Add in the turmeric, chilli, coriander and cumin powders.
  10. Simmer for 30 seconds.
  11. Add in the soya mince and allow it to fry on a low heat setting.
  12. Stir in the remainder of the onions and curry leaf.
  13. Add in the tomato and lentils.
  14. Stir in a cup of water and allow the lentils to simmer for 15 minutes.
  15. Mix the lentils and mince.
  16. Stir additional water as needed.
  17. Cook the mince and lentil mixture until the lentils have soften and formed a uniform soup texture (approximately 30-45 minutes).
  18. Stir in the cumin powder and margarine.
  19. Garnish with fresh coriander.
  20. Serve hot with a side serving of thickly sliced bread