Trinidadian Style Dhal Recipe
Learn how to make this simple Trinidadian style seasoned dhal made from split peas and serve with rice or flatbread. This meal is flavoursome and filling, it doubles up as comfort food or a spicy week day dish - the choice is yours!!
Servings 4
Calories 200kcal
Ingredients
- 1 cup of split peas
- 5 cups of water
- 3 cloves of garlic mashed
- 1 very small onion finely sliced
- ¼ of scotch bonnet finely sliced or chilli
- ½ teaspoon of black pepper
- ½ teaspoon of turmeric
- himalayan pink salt to taste
For the chunkay
- 2 tablespoon of coconut oil
- 2-3 cloves of garlic chopped
- 1 teaspoon of cumin seeds geera
Instructions
- Rinse the split peas several times before pouring them into a saucepan.
- Add the water, turmeric, scotch bonnet, black pepper, garlic, onions and pink salt to the pot.
- Bring the pot to the boil, cover and reduce the heat to low-medium.
- Allow the split peas to simmer until tender for 40 minutes.
- Once the spilt peas have softened, remove the pot from the stove and carefully pulverise the mixture with a hand held blender to the desired texture and stir.
- For the chunkaying, melt the coconut oil in a frying pan and then proceed to add the garlic and cumin. Temper the cumin and garlic in the oil, infusing the flavour until the garlic is golden in colour.
- Transfer the tempered ingredients into the dhal by stirring.
- Serve accordingly
Nutrition
Calories: 200kcal | Carbohydrates: 27g | Protein: 7g | Fat: 7g | Fiber: 5g