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    You are in: Home / Recipes / Trinidadian Dhal Recipe
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    Trinidadian Dhal

    Trinidadian  Dhal. Photo by WizzyTheStick

    1/1 Photo of Trinidadian Dhal

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    5 mins

    35 mins

    WizzyTheStick's Note:

    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.

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    Units: US | Metric


    1. 1
      Boil split peas in 2 cups of water until it comes to the boil.
    2. 2
      Add tumeric, 1 clove garlic, hot pepper and onion; cover, lower heat and cook until peas are tender; add more water if necessary.
    3. 3
      Add salt to taste and purée until mixture becomes thick. (Use a swizzle stick, Dhal Gutnee or your blender).
    4. 4
      Heat oil in a small pot; add cumin and remaining garlc and fry until brown.
    5. 5
      Pour in split peas mixture add pepper sauce to taste and stir well.
    6. 6
      Serve with hot rice or roti.
    7. 7
      Nice first food for baby - minus the hot pepper of course.

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    Ratings & Reviews:

    • on September 18, 2009


      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

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    • on July 12, 2008


      I LOVE Dhal. Some tips if you find it bland, add a bay leaf or 2 when you start boiling the dhal. Add a couple chunks of ginger (so they can be pulled out later) to your chunkay. Use more geera, maybe 1 1/2 Tsp (2 would be better) and give it a good pounding first (like in a mortar and pestle). A 1/2 tsp of curry powder is also nice. And a squeeze of lemon juice at the end helps to cut through the "pea" of the dhal.

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    • on April 04, 2007


      Decidedly different, for someone with a more traditional Mid-Western taste buds, but I did like it & will keep the recipe to make again! I did change a couple of things, in that I omited the salt & the pepper sauce, but added some lemon pepper & found the salt in it was enough for me! I served it as a soup with a small amount of crumbed whole wheat crackers on top! Thanks for the recipe!

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    Nutritional Facts for Trinidadian Dhal

    Serving Size: 1 (183 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 193.0
    Calories from Fat 26
    Total Fat 2.9 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 592.0 mg
    Total Carbohydrate 30.7 g
    Dietary Fiber 12.7 g
    Sugars 3.9 g
    Protein 12.2 g

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