Recipe by WizzyTheStick
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.
Top Review by Dee #9
This recipe reminds me of my days living in Toronto back in the mid 80's. My roommate was from Trinidad and she got me hooked on Dhal. I had long forgot how to make this dish and was delighted to find this recipe. I did crush the geera and I used ghee instead of oil. Ghee is the only way to go. Thanks for sharing this recipe that's full of flavor and fond memories
- 1 cup split peas
- 2 cups water
- 1 teaspoon turmeric powder
- 2 garlic cloves
- 1⁄4 cup onion, finely chopped. (optional)
- 1 teaspoon salt
- 2 teaspoons oil or 2 teaspoons ghee
- 1⁄2 teaspoon cumin seed (geera)
- caribbean pepper sauce (optional)
Directions See How It's Made
- 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.