Dhal means peas, split peas specifically. It is also the name given to the split peas soup - that can be thick or thin and runny - heavily spiced with geera and hot pepper that is used over steaming white rice, or dipped up with flaky folds of roti. Roti is the griddle cooked flat bread that is used to dip up all the curries and chokas that the Trini cook can muster. This is a simple dhal recipe - if you like it thinner, just add water and keep it on a low simmer.
Yellow split peas, 2 cups
Geera (or cumin), whole, heaping teaspoon
Oil, 2-3 tablespoons
Hot pepper, whole
Garlic, 3 cloves crushed
Salt, half teaspoon or to taste
Rinse split peas and bring to the boil in water to cover. Skim off any foam that rises and add water as needed. Keep peas well covered with water. When the peas "burst" or are soft, turn off heat and allow it to cool.
In a larger pot, heat geera until they are fragrant. Add oil and garlic allowing garlic to brown nicely. Add slices of hot pepper - be careful since the burning pepper can make your eyes burn. Keep heat at medium (or a closed apartment will be filled with peppery smoke). When the pepper and garlic are hot, add the soft peas all at once. It will sizzle with a loud "schwarrr" noise. Stir and add water. Simmer until peas start disappearing. Add salt to taste. Keep on a low simmer until you are ready to serve. This soup can be runny or thicker, as you like. Reheat in the microwave, or very gently on stove top since it burns very quickly.
Yellow split peas, 2 cups
Geera (or cumin), whole, heaping teaspoon
Oil, 2-3 tablespoons
Hot pepper, whole
Garlic, 3 cloves crushed
Salt, half teaspoon or to taste
Rinse split peas and bring to the boil in water to cover. Skim off any foam that rises and add water as needed. Keep peas well covered with water. When the peas "burst" or are soft, turn off heat and allow it to cool.
In a larger pot, heat geera until they are fragrant. Add oil and garlic allowing garlic to brown nicely. Add slices of hot pepper - be careful since the burning pepper can make your eyes burn. Keep heat at medium (or a closed apartment will be filled with peppery smoke). When the pepper and garlic are hot, add the soft peas all at once. It will sizzle with a loud "schwarrr" noise. Stir and add water. Simmer until peas start disappearing. Add salt to taste. Keep on a low simmer until you are ready to serve. This soup can be runny or thicker, as you like. Reheat in the microwave, or very gently on stove top since it burns very quickly.
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| Dhal - yellow split peas |
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| Baigan choka -see archived recipe |
Ummmm,....I love split peas,....and with that lovely hot pepper, it makes my mouth water,...by the way I've almost finished that bottle of Chakra hot pepper sauce you gave me at Christmas time,...it's so tasty and hOT!!!
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