Urdi Dhal Fiji Style Recipe

Urdi Dhal Fiji Style adds a Fiji-focused recipe to the Pacific Island Recipe archive, expanding the site beyond the larger Polynesian staples with food that reflects Fiji home kitchens and market ingredients. This version is written in an original, practical format from a source-backed recipe page while keeping the method easy to follow.

If you enjoy this style of Pacific cooking, you may also want to try Pacific recipe gallery.

Ingredients

• 3/4 cup split urdi lentils with skin
• 2 tablespoons ghee
• 1 medium onion, diced
• 1 sprig curry leaves
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon fenugreek seeds
• 1/4 teaspoon asafoetida, optional
• 1 habanero chilli
• 3 cloves garlic, crushed
• 1 inch ginger, crushed
• Salt to taste
• Water as needed

Instructions

1. Rinse urdi lentils and cook with water until soft.
2. In a separate pan, heat ghee.
3. Add cumin, mustard, fenugreek, curry leaves, chilli, garlic, and ginger.
4. Cook until fragrant and the garlic begins to color.
5. Stir the tempering into the cooked dhal.
6. Season with salt and simmer briefly to combine.

Helpful Tips

• Prep aromatics before heating the pan so the spice base does not burn.
• Adjust chilli, salt, lemon, or tamarind near the end because Fiji-style recipes often depend on ingredient freshness.

FAQ

Is urdi dhal fiji style common in Fiji?

It is a Fiji-style recipe drawn from a Fiji food source and written for home cooks who want island flavors in a practical format.

Can I reduce the chilli?

Yes. Use less chilli or remove seeds, then add heat at the table if needed.

Nutrition Facts (per serving)

Nutrient	Amount per Serving
Calories	304 kcal
Fat	10.8 g
Saturated Fat	4.8 g
Carbohydrates	44.7 g
Protein	15.6 g
Sodium	10474 mg
Cholesterol	31.5 mg