Dhal Pita with Salted Fish: A Mauritian Classic with a Modern Twist
Published: 01/12/2024
Updated: 25/01/2026
Dhal Pita with Salted Fish: A Mauritian Classic with a Modern Twist
If you’re looking for a dish that’s both comforting and packed with bold, exciting flavors, Dhal Pita with Salted Fish is the perfect choice!
In Mauritius, food is more than just sustenance—it’s a celebration of culture, family, and creativity. In every household, you’ll find a version of this dish—some stick to tradition, while others experiment with new ingredients. Here’s our take on this Mauritian classic, adding a unique twist with pasta and the rich, savory addition of fried salted fish.
Tips for Perfecting Dhal Pita
- Cook the Dhal to Perfection: Pressure cooking the split peas ensures a creamy texture. If you don’t have a pressure cooker, simmer the peas on the stovetop until tender, adding water as needed.
- Flavor the Base Well: The combination of sautéed onions, ginger-garlic paste, and spices like masala and turmeric creates a robust flavor base. Let these ingredients cook until fragrant to bring out their full potential.
- Choose the Right Pasta: Short, sturdy pasta like farfalle (bowtie pasta) works best as it holds its shape and pairs well with the soup.
- Balance the Consistency: If the soup becomes too thick, add a splash of water to reach your desired consistency before mixing in the pasta.
Serving Suggestions
Dhal Pita with Salted Fish is best enjoyed warm, with a few thoughtful garnishes to enhance the presentation and flavor:
- Fresh Herbs: Sprinkle extra chopped coriander or mint on top for a burst of freshness.
- Mauritian tomato salsa (chatini): Mauritian tomato salsa made with crushed tomates, onions, garlic, ginger and coriander
- Mauritian rougaille: Mauritian creole sauce made with cooked tomatoes, onions, garlic and ginger.
- Fried onions
Storage and Leftovers
Dhal Pita with Salted Fish can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if needed to loosen the soup.
Dhal Pita with Salted Fish: A Mauritian Classic with a Modern Twist
Cook Time: 1h
Total Time:
Servings: 2
Ingredients:
For the split pea (dhal) soup
For the salted fish topping
To assemble
Instructions:
- Wash and drain the split peas
- In a pressure cooker, cook the split peas in 4.5 cups of water and 1.5 tsp turmeric powder
- In the meantime, in a deep pan over medium high heat, sauté the onions, ginger garlic paste and chilies if using, until fragrant. Add in 1.5 tsp masala powder and 1 tsp of turmeric powder.
- Then add in the chopped tomatoes. Sauté until the tomatoes become mushy.
- Once the split peas have cooked and become creamy, pour it into the tomato mixture and allow the soup to simmer for 5-10mins. Add in the chopped coriander and mint. Season with salt and pepper to taste.
- In another pot filled with water, boil 2 serves of pasta until slightly underdone. Drain and then add the pasta to the split pea soup. Allow the soup and the pasta to finish cooking for another 5mins. Add in some extra water if the soup is too thick.
- To serve, scoop the split pea pasta into a bowl and top up with the fried salted fish. Optionally, you can also top up with some extra coriander.
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