Grandma's DHAL Recipe
Trinbagonian Dhal is basically a split pea soup, spiced with hot peppers and roasted ground geera (cumin). “Dal” in India is a term used for legumes (lentils, peas, beans)-Wiki
In Trinidad and Tobago, our Indian ancestors made dhal with split peas because it was easily accessible and cheap. This recipe is VEGAN/VEGETARIAN & GLUTEN-FREE. It can be poured over rice, eaten as a soup or dipped with bread, roti or dumplings.
My favorite way to enjoy dhal is to drink it straight out of an enamel cup! My Ajee (paternal grandmother) used to make dhal dumpling soup & dhal and roti whenever she had leftovers. She would break the roti (usually sada roti) into small bite-sized pieces and add it to warm dhal, and let it sit and get soggy- this was my dad’s favorite dish when his mom was alive.
Today, my grandma- MA (maternal grandmother), will show us her way of making dhal. My sister and I think Ma makes the BEST DHAL we’ve ever tasted! This is so serious, that my sister begged Ma to always have dhal in her freezer so that when she leaves this world, we’ll still have her dhal to enjoy. I decided to document her recipe so that my sister, my little nephew and I could make dhal just like her!
Enjoy!
With love and a dash of geera,
Reshmi & Ma
INGREDIENTS:
-1 cup of Dhal (Split Peas), soaked in water for 30 minutes + 3 1/2 -5 cups of boiling water (Add more as needed)
-4 Pimentos or Seasoning Peppers (for seasoning & chunkaying)
-1 small Onion
-10 cloves of Garlic (for seasoning & chunkaying)
-Hot Pepper (optional)
-1 teaspoon Turmeric (Trini Sorfran/Saffron)- Some might be stronger/weaker in color and taste. Use accordingly.
For gluten allergies- check ingredients to make sure no anti caking agents are used.
-Salt (to your preference)
-1 teaspoon of Geera/Cumin Seeds
-1 heaping teaspoon of Roasted ground Geera (cumin)
Utensils used- Kalchul (Metal Ladle), Dhal Ghutney (Wooden Swizzle Stick)
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How To Make Trini Dhal | Foodie Nation
This week's episode is all about a favorite Trini staple, DHAL:
Yield: 8 – 10 portions
INGREDIENTS
1 Cup of Yellow Split Peas (Washed and Soaked)
5 Cups Water
1 Tsp Salt
½ Tsp Turmeric Powder
½ Tsp Grounded Geera (Cumin)
7 Cloves Garlic, minced
¼ Cup Onions, minced
2 Pimento Peppers, minced
2 Tbsp Vegetable Oil
¼ Tsp Whole Cumin Seeds
3 Carapoulay Leaves (Curry Leaves)
Salt & Black Pepper to taste.
METHOD
1. Pour split peas into a bowl and wash thoroughly under running water to remove any residue of silt, stone or anything unfavorable then drain. Allow split peas to soak in water overnight just enough to cover the surface. This would allow the pulses to soften and absorb water hence making it easier to cook.
2. Place a medium high sided pot on high heat. Pour in the 5 cups of water. Add the presoaked split peas ensuring to discard the water it was soaking overnight in.
3. Drizzle in the salt, turmeric powder, grounded geera, 5 of the minced garlic cloves, onions and the pimento peppers. Stir well and bring to a boil.
4. Once dhal has come to boiling point, reduce heat to medium and allow to simmer for 30 – 35 minutes stirring every 10 minutes or so.
5. Once water has reduced slightly and peas have softened and begin to break into smaller pieces, remove from the stove and set aside.
6. With an immersion blender, pulverize the dhal mixture until a smooth pureed consistency is achieved. Return dhal to medium heat on the stove and simmer for 5 - 10 minutes. If you desire a thicker dhal, allow to reduce more or if you prefer a thinner consistency; add a little water to adjust.
7. In a small sauté pan, add the vegetable oil to heat. Once hot, place in the cumin seeds and carapoulay leaves to toast for a minute. Then add in the remaining minced garlic to fry for 30 seconds.
8. Carefully pour this hot infused oil into the dhal away from your face to prevent any splattering on your skin.
9. Stir to incorporate well. Season with salt and black pepper to taste.
10. Remove Dhal from the heat and set aside.
11. Serve with boiled rice, various rotis, or even in a bowl on its own as a soup course.
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#Dhal #TriniDhal #DhalandRice
Dal Tadka | Punjabi style dal tadka | Restaurant Style Dal Tadka | Dinner & Lunch Recipes
Dal Tadka | Punjabi style dal tadka | Restaurant Style Dal Tadka | Dinner & Lunch Recipes
#DalTadka #DalRecipe #DalGravy #daltadkarecipe #northindiancurryrecipes #dinnerrecipes #lunchrecipes #dalrecipes #sidedishforrice #sidedishforroti #homecooking
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Ingredients:
Toor - 1/4 CUP
Masoor Dal - 1/4 CUP
Cumin Seeds - 1 TSP
Dry Red Chilli - 2 Nos
Ginger - 1 TSP
Garlic - 1 TSP
Onion - 1 Nos Finely Chopped
Tomato - 2 Nos Finely Chopped
Green Chili - 2 Nos Chopped
Asafoetida Powder - 1/2 TSP
Turmeric Powder - 1/2 TSP
Red Chilli Powder - 1 Tsp
Coriander Powder - 1 Tsp
Kasuri Methi
Curry Leaves
Coriander Leaves
Ghee - 2 TSP
Oil - 2 TSP
Salt - 1 TSP
Water - 1 CUP
Method:
Cook the dals along with some turmeric powder in a pressure cooker
Heat a kadai with some ghee and oil and add cumin seeds and red chilies
Once they roast, add ginger, garlic, onions, green chilies and saute
Add tomatoes and saute along
Add red chili powder, coriander powder and mix well
Add the cooked dals and mix well and add some water and let it come to a boil
Finally add some coriander leaves and kasuri methi and mix well
Heat a small tempering pan with some ghee
Add cumin seeds, red chilies, asafoetida powder, curry leaves, red chili powder
Once they are roasted pour it immediately on the dal and serve the dal hot with some steamed rice or roti
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Tarka Dhal | Daal Recipe | How To Make Daal | The Best Dhal Recipe | Vegetarian | DIY | Tutorial
Follow this simple step by step video to enjoy this delicious dish on all your special occasions.
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INGREDIENTS:
300g Moong Dhal
4 cups of boiling water
1/2 teaspoon chilli powder and turmeric powder
1/2 tablespoon coriander powder, salt and garam masala
1 teaspoon cumin seeds
butter- 50g
3 cloves garlic crushed
2 green chillies finely sliced
fresh coriander to garnish
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Red Lentil Dahl - Easy Indian Recipe
This Easy Indian Red Lentil Dahl recipe is a must-try if you’re looking for a flavorful curry, soup, or stew dish, that’s vegan and protein-rich. It’s delicious, healthy and one of the best lentil dishes to warm you up in winter or for cold weather.
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