Trinidadian Dhal Food
TRINIDADIAN DHAL
Personally I find this a bit bland but it is a traditional comfort food for my DH. He loves this with plain rice and fried fish or as a soup on it's own. If made without pepper, I find it to be a useful side dish to a very hot spicy curry.
Provided by WizzyTheStick
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil split peas in 2 cups of water until it comes to the boil.
- Add tumeric, 1 clove garlic, hot pepper and onion; cover, lower heat and cook until peas are tender; add more water if necessary.
- Add salt to taste and purée until mixture becomes thick. (Use a swizzle stick, Dhal Gutnee or your blender).
- Heat oil in a small pot; add cumin and remaining garlc and fry until brown.
- Pour in split peas mixture add pepper sauce to taste and stir well.
- Serve with hot rice or roti.
- Nice first food for baby - minus the hot pepper of course.
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- Before cooking split peas, inspect them carefully, remove bad peas and any excess dirt or debris and rinse with several changes of water.
- In a medium sized pan, add water and bring to a boil. Immediately add split peas, turmeric, 6 cloves of garlic, crushed or whole garlic, 1 1/2 teaspoons salt or to taste and the whole pepper. The pepper infuses flavor into the dhal without leaving any heat. Warning: Be careful not to burst it unless you like your food very spicy.
- Bring to a boil again, cover pot and then reduce heat to low. Cook until split peas are tender. It takes about 60 minutes on my stove.
- Remove whole pepper and use a swizzle stick, immersion or regular blender to create a smoother consistency. I like texture so I don't swizzle too much. If too much liquid has evaporated during the cooking process, add additional water as required to come to a consistency that you are satisfied with. If you like your dhal thicker, continue to boil until desired consistency.
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