Best Trinidadian Dhal Recipes

DHAL AND RICE (TRINIDADIAN INSPIRED)

Steps:

• Rinse the split peas several times (I like to do this using a colander) until the water runs clear.
• Place split peas in a medium sized bowl and add just enough water (about 4-5 cups) to cover the peas.
• Leave to soak overnight or for several hours.Rinse the split peas again and discard the water.
• Place the split peas in a medium sized saucepan along with the 3 cups of water (keep the ½ cup on reserve), onion, garlic, turmeric, scotch bonnet, cumin, black pepper and pink salt.
• Bring to a rolling boil then reduce the heat to medium-low and cover.
• Allow to simmer for 30-40 minutes until the peas are tender. Half way through check the water levels and add the additional ½ cup more if needed.
• Once softened, remove the saucepan from the then using a stick blender or swizzle stick, breakdown the split peas to your desired consistency. I like a thick dhal with less water, if you want yours thin, add more water and keep pulverising the dhal until it is thin in texture.
• To chunkay, heat some olive oil in a small frying pan on medium heat, add the chopped garlic and cumin seeds.
• Temper the garlic and seeds until they are aromatic and golden.
• Carefully pour the infused oil over the dhal and stir.
• Do a taste test and add additional black pepper and pink salt if needed.
• Remove the leaves from the cauliflower then use a knife to cut off the base.
• Cut the florets into small chunks.
• Fix a food processor with an S blade and pulse the small chunks into a fine "rice consistency". You may need to do so in batches and scrap down the bowl and continue to pulse until the "rice" has formed.If using a box grater or microplane use the side with the medium holes and push through to make "rice grains".
• On medium heat, add the oil to a large frying pan or skillet.
• Add the chives, onion and garlic then saute until soft and translucent.
• Add the cauliflower rice, shado beni and pink salt to taste.
• Proceed to cook the rice, stirring for 5-7 minutes until the "rice is tender".

TRINIDADIAN DHAL

Steps:

• Boil split peas in 2 cups of water until it comes to the boil.
• Add tumeric, 1 clove garlic, hot pepper and onion; cover, lower heat and cook until peas are tender; add more water if necessary.
• Add salt to taste and purée until mixture becomes thick. (Use a swizzle stick, Dhal Gutnee or your blender).
• Heat oil in a small pot; add cumin and remaining garlc and fry until brown.
• Pour in split peas mixture add pepper sauce to taste and stir well.
• Serve with hot rice or roti.
• Nice first food for baby - minus the hot pepper of course.