News Americas, NEW YORK, NY, Fri. Sept. 14, 2018: This week we bring you a recipe that is especially popular in the Indo-Caribbean communities in the region and the Diaspora. It is dhal, which is usually served with rice and meat or vegetable curries or with roti or drank as a soup. Here’s the recipe.
½ pack Yellow Split Peas, washed
3 cloves Garlic
1 teaspoon Cumin
1 hot pepper, seeds taken out
½ Onion, chopped
Salt to taste
½ teaspoon Turmeric
1 teaspoon oil
1-1 1/2 cup water
A pressure cooker
Place a pressure cooker on the stove and add 1 teaspoon oil.
Add the washed split peas along with the other ingredients.
Allow ingredients to fry in for a minute.
Add water and turn pressure on for about 15 minutes.
Remove from stove into sink and place unopened pressure under running water.
Once steam has evaporated, open pressure cooker and check doneness of peas. It should be melted and turned to a golden, yellow liquid that is not too thin.
If its too thick, add a little water to turn into a thick soup like consistency.
If some peas are still not melted, use an electric hand blender or a wooden hand masher or ‘dhal ghotni.’
Return to fire and let it boil further.
Taste and add salt if needed along with a little more ground cumin.
You may also cut up an additional clove of garlic, add a little oil along with a few specks of whole-grain cumin and heat until garlic begins to brown.
Add into dhal and cover down. Leave for a few more minutes before serving.