Dhal (Green Split Peas)
Dal (also spelled daal, dail, dhal, dahl; pronunciation: [d̪aːl]) is a term used in the Indian subcontinent for dried, split pulses (legumes)—that is, lentils, peas, and beans. The term is also used for various soups prepared from these pulses. In Trinidad and Tobago however, the term is applied to a type of split peas puree that we cook by adding burnt garlic, geera (cumin) and some hot pepper using a method we call chunkaying. Usually, we use the yellow spilt pea to make dhal but I have been anxious to try the green pea and it did not disappoint. The flavors are just slightly different but still very delicious. Here is my recipe for green split pea dhal. Enjoy. Ingredients 2 cups Green Split Peas
1 small Onion chopped
4 leaves Chadon Beni chopped
1/2 tsp. Geera (cumin) powder
1/2 tsp Cumin Seeds
4 cloves Garlic crushed then chopped
4 cups Water
4 tbps Oil (for chunkaying)
Salt to taste
Hot Pepper to taste
●You can soak split peas either overnight or for up to 4 hours. Simply place peas in bowl and add water until peas are covered. Discard water after soaking and rinse peas.
●Place peas, onions, bandania, 2 cloves crushed garlic and 3 cups water in pressure cooker and cook for 15 mins
●When done remove from the fire, the peas will have a pureed texture. Using swizzle stick (dhal gutney) further break down peas until most of if not all the whole the lumps are gone.
●Place pot uncovered back onto stove on a low heat and add remaining1 cup water.
(Feel free to add more water if dhal is very thick to get the texture you desire)
●To a metal cup or small saucepan add oil and when very hot add two remaining cloves of crushed garlic, piece hot pepper and cumin powder and seeds. Cook for a few secs or until garlic becomes golden brown in color and then add to dhal
(Be careful when pouring into dhal because the oil is hot and will spatter)
●Stir into dhal add salt to taste and serve hot.
Hope you enjoy.
Thanks for joining me for another session of Food Therapy and I hope to see you soon❤