Dhal
This recipe is a variation of Trinidad dhal. For simplicity, the toasted cumin (geera) seeds and toasted garlic are omitted. But feel free to add this step at the end if you are familiar with the technique. Also, tomato is added for additional flavour.
Ingredients
- ½ cup yellow split peas or toor dal split peas (rinsed)
- 4 - 5 cups of water
- ½ cup chopped onions
- ¼ cup chopped sweet peppers (Bell, pimento or mini peppers)
- 6-7 garlic cloves finely chopped (2 – 2 ½ tbsp minced)
- 5 sprigs of thyme only the leaves (1 tbsp dry thyme)
- 1 small tomato chopped (optional)
- 1 tsp salt, or to taste
- hot pepper finely chopped, or chili flakes, to taste (or 1 whole uncut habanero pepper)
Instructions
- Add all the ingredients into a pot and bring to a boil. Be careful not to pierce the habanero pepper if you prefer no heat.
- Lower the heat, stir, cover, and simmer for about 45 minutes, or until the split peas are tender.
- Remove the pot from the heat and remove the whole habanero pepper, if you added one.
- Blend the mixture using an Immersion hand-held blender or a wooden swizzle stick, to desired texture.
- Add more water for a thinner texture, if desired.
Notes
Pairing:
Serve with rice, dhalpuri roti, paratha (buss up shut), or flatbread, and vegetables.
Serve with boiled green fig.