Dhal and rice anyone?

To the World, our Dhal is really a spin on split pea soup.  However, Trinis will add lots of vegetables and provisions before we can call it a soup. 

Dhal is a simple dish with little variation but it’s the sweet hand that makes all the difference. 

So try this recipe from Trinidad and Tobago’s very own Naparima Girls’ Cookbook and enjoy your dhal over hot rice or simply by itself.

Ingredients (Serves 6) 

• 1  cup or 8 ozs split peas
• 2  cups water
• 1  tsp. turmeric powder
• 3  cloves garlic
• 1  onion, finely chopped (optional)
• 1  tsp. salt or to taste
• 2  tsp. vegetable oil
• 1  Hot pepper (optional)
• ¹⁄₂   tsp. cumin seed (geera)

Directions

1.   Boil split peas in 2 cups of water until it comes to the boil.

2.   Add turmeric, 1 clove garlic, hot pepper and onion; cover, lower heat and cook until peas are tender; add more water if necessary.

3.   Add salt to taste and purée until mixture becomes thick. (Use a swizzle stick or your hand blender)

4.   Heat oil in a small pot; add cumin seeds and remaining garlic and fry until brown. This process is called ‘chunkay’.

5.   Pour into dhal mixture and stir well.

Serve with hot rice or roti.

Note: Orchoes are a delicious addition to this dish. The texture of the dhal is totally up to you.  It can be thick or thin, try it both ways and then decide...