Trinbagonian Dhal is basically a split pea soup, spiced with hot peppers and roasted ground geera (cumin). “Dal” in India is a term used for legumes (lentils, peas, beans)-Wiki
In Trinidad and Tobago, our Indian ancestors made dhal with split peas because it was easily accessible and cheap. This recipe is VEGAN/VEGETARIAN & GLUTEN-FREE. It can be poured over rice, eaten as a soup or dipped with bread, roti or dumplings.
My favorite way to enjoy dhal is to drink it straight out of an enamel cup! My Ajee (paternal grandmother) used to make dhal dumpling soup & dhal and roti whenever she had leftovers. She would break the roti (usually sada roti) into small bite-sized pieces and add it to warm dhal, and let it sit and get soggy- this was my dad’s favorite dish when his mom was alive.
Today, my grandma- MA (maternal grandmother), will show us her way of making dhal. My sister and I think Ma makes the BEST DHAL we’ve ever tasted! This is so serious, that my sister begged Ma to always have dhal in her freezer so that when she leaves this world, we’ll still have her dhal to enjoy. I decided to document her recipe so that my sister, my little nephew and I could make dhal just like her!
Enjoy!
With love and a dash of geera,
Reshmi & Ma
INGREDIENTS:
-1 cup of Dhal (Split Peas), soaked in water for 30 minutes + 3 1/2 -5 cups of boiling water (Add more as needed)
-4 Pimentos or Seasoning Peppers (for seasoning & chunkaying)
-1 small Onion
-10 cloves of Garlic (for seasoning & chunkaying)
-Hot Pepper (optional)
1 teaspoon Turmeric (Trini Sorfran/Saffron) Some might be stronger/weaker in color and taste. Use accordingly.
For gluten allergies- check ingredients to make sure no anti caking agents are used.
-Salt (to your preference)
-1 teaspoon of Geera/Cumin Seeds
-1 heaping teaspoon of Roasted ground Geera (cumin)
Utensils used- Kalchul (Metal Ladle), Dhal Ghutney (Wooden Swizzle Stick)
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Love,
R.
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20 авг 2019
