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
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.
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!