Dhal soup is not to be confused with spilt pea soup, even though we use spilt peas to create it. Confusing right? Well I'm here to help so here's the breakdown. What we call dhal locally is the well seasoned puree we make from spilt peas. We season and soften the split peas, then complete our dhal creation by a process called chunkaying (oil heated in ladle or small saucepan etc. we then proceed to burn garlic, geera aka cumin seed) and add it to the hot puree to complete our dhal concoction. Where as, with spilt peas soup, we simply use the peas as our base. We season and add ground provisions, vegetables and meats to it. A lot of folks locally know dhal soup as what is called Dhal and Dumplings but of course every cook has a version. Here's my version, I hope you enjoy it. Dumplings 2 cups Flour
1/4 tsp Salt
1/2 cup Water Method ●Place wide saucepan on high heat and bring water to a boil while putting together flour.
●Add Salt to flour and Mix then using water bring flour together forming a firm but soft dough.
● I usually cut my dough in four pieces and shape them in into long rolls then cut the rolls into several pieces and add to the boiling water.
(Everyone has a different dumpling shape so feel free to create whatever shape you like)
●Stir dumplings and allow them to boil for 7-10 mins. Dumplings are done cooking when they rise to the surface of the boiling water, drain them and set them aside. Pigtail and Carrots 2 medium carrots sliced 2 cups chopped and de-salted pig tail
3 cups water NOTE: De-Salting or removing salt from pigtails is a process of boiling chopped pigtails for 20 - 30 mins to remove as much salt from it as possible.During the 30 min period of de-salting you change the water for boiling once at the 15 min mark. Method ●In a small saucepan bring water to a boil and add pigtails and carrots cooking for 7 mins or until carrots begin to soften but still have a bite.
●Remove 1 cup carrot and pigtail water and set aside before draining and set carrots and pigtails aside. DHAL 1 small Onion chopped
4 leaves Chadon Beni chopped
1/2 tsp. Geera (cumin) powder
1 tbsp Turmeric
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 METHOD ●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 and turmeric.
(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 well.
●To Dhal add the pigtail and carrot water you reserved to thin mixture gradually. You then add your dumplings, carrots and pigtail and stir.
●Add more 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❤