Trinidad Dhal Recipe

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Prep Time10

Cook Time1 10

Servings: people

Calories: 281kcal

Rinse split peas with cold water in a few exchanges of water to remove any rocks or old dark colored peas.
In a large pot, combine peas, whole cloves of garlic and whole Scotch Bonnet pepper.
Add turmeric and water.
Bring to a boil.
Reduce to a simmer and cook on medium low heat. Lower heat if the peas are sticking to the bottom. It will take about an hour until the peas are soft and tender. You can pre soak your peas if you'd like it to cook faster or use an Instant Pot.
Remove from the heat.
Using a swizzle stick (if you have one), potato masher or an immersion blender, puree the cooked split peas mixture until you have a creamy consistency. It's up to you how smooth or chunky you prefer your dhal.
Now it's time to make the chunkay.
In a small skillet, heat oil.
Add cumin and fry until it starts to change color and turn fragrant.
Add garlic slices and fry for 30 seconds.
Add onion and cook until the onion starts to turn golden.
Add the chunkay to the dal and stir to combine.
Add more or less boiling water, as desired for desired consistency. Start with 1 cup and add up to 2 1/2 cups if you prefer a thinner dal.

You can use ground roasted cumin powder instead of whole cumin seeds, if you prefer.

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