Trinidadian Dhal

READY IN: 40mins
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

Ingredients Nutrition

Directions

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

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