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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • 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
    13%
    Total Fat 2.9 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 592.0 mg
    24%
    Total Carbohydrate 30.7 g
    10%
    Dietary Fiber 12.7 g
    50%
    Sugars 3.9 g
    15%
    Protein 12.2 g
    24%

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