Name: How to make Dahl
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 12
Cuisine: Caribbean
Ingredients: 2 cups Yellow Split Peas dried; 1 teaspoon Baking Soda; Water for soaking and boiling (tap or room temperature); 1 small piece of Fresh Turmeric; 9 Cloves Garlic - 8 whole & 1 minced; 1 tablespoon Green Seasoning; 2 teaspoons Geera Seeds (Cumin); 3 tablespoons Coconut Oil; Salt and Black Pepper to taste; Optional: Scotch Bonnet Pepper

As many people know, Trinidad is a melting pot of various cultural influences, and Dahl is one such dish that has traveled from the Indian subcontinent. In India, Dahl describes peas, beans, legumes in general, and this particular dish. It is known for its rich yellow color from the yellow split peas and the earthy turmeric root used in the cooking process. As we all know, Indian cuisine would not be without its spices or special cooking techniques to enhance those rich and aromatic flavors, so be ready to learn how to CHUNKAY your Dahl with this recipe. Now to make this a genuinely Indo Caribbean pot, we are also going to add our homemade Green Seasoning to add a little more depth of flavor. For all you Spice Lords and Heat Seekers, there is a way for you to get that kick you are looking for with this dish, too. This dish is also a great comfort food that warms the soul with every bite, so what are you waiting for?

#Diabetic Friendly #Lacto Vegetarian #Low Cholesterol #Low Sodium #Mechanical Soft #Ovo Vegetarian #Pescetarian #Vegan #Vegetarian #Whole30 #Vegetables #One Pot #Trinidad #Caribbean Vegetarian

Blender

Chef's Knife

Cutting Board

Glass Measuring Cups

Immersion Hand Blender

Large Heavy Bottom Pot

Medium Mixing Bowl

Slotted Spoon

Stainless Steel Measuring Cups

Stainless Steel Measuring Spoons

Author: Rachael Ottier Hart

Total rating includes sum of all comments and anonymous votes.

Prevent Screen Saver

Click to avoid screen dimming during cooking.

Time & Serves

Prep Time

15 mins

Cook Time

60 mins

Total Time

75 mins

Serves

Ingredients

2 cups Yellow Split Peas dried
1 teaspoon Baking Soda
Water for soaking and boiling (tap or room temperature)
1 small piece of Fresh Turmeric
9 Cloves Garlic - 8 whole & 1 minced
1 tablespoon Green Seasoning
2 teaspoons Geera Seeds (Cumin)
3 tablespoons Coconut Oil
Salt and Black Pepper to taste
Optional: Scotch Bonnet Pepper

Instructions

In a large bowl, allow the peas to soak overnight in a water solution and 1 teaspoon of baking soda, making sure the water line is 2-3 inches above the peas. This soaking process is unnecessary; however, it will help decrease the cooking time and reduce flatulence and bloating.

Thoroughly rinse the peas washing and draining at least three times to remove all the remaining baking soda.

Using a large stockpot, add the peas and enough water to have a 2-3 inches water line above the peas. Turn the heat to high and boil for 30 minutes.

While the peas boil, use a slotted spoon to remove the foam that appears on the surface.

With the back of a knife, rub off the skin on the turmeric root and give a rough chop.

After 30, add the turmeric, 8 cloves of garlic, and green seasoning, and continue to boil for another 30 minutes on medium heat.

Once the peas begin to break apart, turn off the heat and allow to cool for about 20 minutes.

Using an immersion blender or a standing blender, blend the ingredients to create a puréed texture.

After the mixture is thoroughly blended, observe the water levels to determine your preferred consistency. Then, add water to thin or continue cooking to thicken.

Return the mixture to the pot season with salt and pepper to taste, and warm on low heat to keep warm.

While the mix is keeping warm. Use a small saute pan, add the 3 tablespoons of oil and place it on medium to high heat for 2-3 minutes.

Once the oil is hot, add the geera/ cumin seeds and the minced clove of garlic, cooking them for 2-3 minutes.

When the garlic starts to turn brown, quickly remove it from the heat before they burn. Time to Chunkay the Dhal!

Using an arm's length distance from the pot of Dhal (or use a baking sheet as a shield), slowly pour in the hot oil, geera, and garlic mixture and stir.

Remove from the heat and allow the cooling process to begin before serving.

SPICY OPTION: After stirring in the ingredients in step 6, place the whole scotch bonnet pepper into the mixture and allow to boil and remove before step 8. This will add some heat and spice but do NOT allow the pepper to burst or be blended into the mixture, or it will significantly increase the heat.

Nutrition Disclosure