A low simmer meal that easily brings flavor to your dinner table
I have been feeling for dhal for over a week now. When I couldn't take it anymore I decided to get my split peas ready and fulfill my urge.
Dhal is one of those things that require a nice low, slow cook so that all the flavors can be combined. The onions, split peas, cumin all simmer low making this into a nice flavorful and an extremely delicious meal that I consider "easy" to make. But surely it's not "easy" flavor.
Not much is needed to eat with dhal. Commonly just some rice, or if you're fancy you can add some salted meat, but I can assure you rice is mainly all that you need.
If you never had dhal before, then yuh need to jump on the bandwagon. It's a pretty easy dhal and rice recipe
In Trinidad, it is extremely popular. It is sometimes accompanied with some curry chicken, aloo, alongside some pumpkin choka and roti.
But I much rather eat my dhal with some plain white rice and a little tomato choka.
The only thing that deters me from making this is the fact that if I want to make it right away, I can't. Split peas require some soaking if you do not have a pressure cooker. I am contemplating one of those electric pressure cookers though, but have been a bit hesitant. Has anyone been using them?
But yea. I soak my peas for a few hours, even overnight so that it gets nice and tender to be slow cooked. And I'm also extremely happy I have an immersion blender that helps me in the lower stages to mash up the peas. I like my dhal with some chunks. Some people prefer theirs to be smooooth.
Them my fav part for added flavor is to chunkay some garlic to add to the made dhal. Chunkay is basically sauteeing garlic in oil giving in some extra infused flavor. Expect some cackling as you throw it into the dhal but look forward to that deep flavor you get from the addition.
Oh my gosh. My tummy is having good memories with this post.
You get a good amount from this, but the good thing about dhal is that it freezes perfectly. Since it's a process I always make sure I freeze so that next time I just have to warm up on the stove with a little water till it's warmed through.
Top my rice. Basmati or parboiled. I feel like dhal must be eaten with white rice but that could just be me.
Have you ever made Dhal before? No? You better try it. and let me know!!
yield: Serves 4 - 6
Flavorful Dhal and Rice
A flavorful, low simmer, no fuss recipe for dhal made from split peas and served with rice or even roti, bread or naan.
prep time: 10 MINScook time: 2 hourtotal time: 2 hours and 10 mins
- 2 cups of split peas
- 1/2 white onion, sliced
- 4 cloves of garlic (2 mashed and 2 sliced)
- 3/4 teaspoon turmeric
- 3/4 teaspoon cumin
- 1 large hot pepper
- Salt and pepper to taste
- 7 cups water
- Water for soaking
- 2 tablespoon oil
- 4 - 5 cups of rice
- Add split peas to bowl and fill with enough water to cover peas. Leave for a few hours or overnight
- Mash 2 garlic cloves
- Once peas are soaked, put water to boil in a deep pan until a high boil
- Drain off water from peas, and add peas to boiling water
- Add garlic, turmeric, onion, pepper and bring water to a high boil
- Cover pot and put stove to low and leave to simmer for 1 and a half hours.
- When peas are tender add salt and pepper to taste
- Whip or use blender to make a smooth texture to your liking.
- Heat oil in a separate pan on a medium heat.
- Add sliced garlic to pan and brown.
- Add hot oil and garlic to dhal mix and stir.
- Transfer to serving dish.
- Cook rice according to package instructions
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