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Dhal & Dumpling soup is a simple soup made with split peas, seasonings and flour dumplings. It’s vegan, hearty and filling. Perfect for a cold, rainy or even a sunny day.

I started this dhal & dumpling soup in the morning and finished it later in the evening. It was only enough for two hungry folks on a Friday evening, so please double if you need to feed a large family or would like leftovers! It was superbly delicious!

Hope you give recipe a try and do return and leave your feedback below!

As of 12-23 this recipe has gone viral on social media which is why it is now posted on the front page to ensure easy access!

Dhal and Dumpling Soup

This is a simple soup made with split peas and flour dumplings. It’s vegan, hearty and filling. Perfect for a cold, rainy or even a sunny day. I started the soup in the morning and finished later in the evening. It was only enough for two hungry folks on a Friday evening, so please double if you need to feed a large family or would like leftovers! It was superbly delicious! Hope you give recipe a try and do return and leave your feedback below!

5 from 6 votes

Print Pin Rate

Course: Breakfast, dinner, lunch, Main Course

Cuisine: Caribbean, Indian, Trinidadian

Keyword: dhal & dumpling soup, dhal soup, splitpeas peas

Prep Time: 10

Cook Time: 1 30

Servings:

Calories: 393kcal

Ingredients

1 cup dried split peas rinsed
12 cups water
4 cloves garlic
2 tsp turmeric
1/2 carrot finely diced
2 celery stalks finely diced
1 tsp minced culantro
Whole hot pepper
2 tsp Salt or to taste

Tempering

Dumpling

1 cup flour
3/4 tsp salt
1 tsp sugar
1 tsp minced bandhania optional
Water to knead

Instructions

Bring water to a boil in a large dutch oven over high heat. Rinse dhal and add to pot along with whole garlic cloves, turmeric, carrot, celery, minced culantro, and whole hot pepper. Reduce heat to low and cook for 60-90 minutes or until the split peas is fully cooked and smooth. Remove hot pepper and swizzle to help it get to a smooth consistency. Stir in minced culantro and taste and add more salt if required. Also add more water if it has become too thick, keeping in mind that it will continue to thicken after the dumplings are added.
While the split peas is cooking, add ingredients for dumpling in a bowl and mix to combine. Gradually add water and knead to form a soft dough. Sprinkle flour on clean work surface. Shape into a round ball, also known as loyah and allow it to rest until ready to use.
Once the dhal is a smooth consistency and you have added any extra water if required, roll out dough into a large, thin round and cut to make 1 inch squares or any size you prefer. Drop into dhal soup and cook for 10-15 minutes or until no longer raw.
To finish, heat oil in a small pot, add garlic and cumin seeds and cook until golden brown. Pour gently and gradually into the dhal soup, using a cover to prevent any splashing. Stir in chopped culantro and taste for salt. Serve hot in bowls.