If you follow me on social media, you’ll know that I LOVE dhal! (Made the Trinidadian way).
When I was child and gave trouble to eat, dhal was one of the few things I’d actually have a bit of. My As soon as it came off the stove my Ma would pour some in a mini enamel cup and give it to me to drink. To this day, when I’m feeling unwell or needing something nourishing, dhal remains my go-to soup. Aside from its rich protein contents, I love that it has turmeric which is great for pain and inflammation.
This versatile soup can be eaten with rice or rotis but I love to just enjoy a cup on its own.
Dhal can be thick or thin – and I like it either way as long as it’s spicy. You can experiment to see how you prefer it. I change up my method sometimes and it never disappoints!
These are guesstimates as I don’t cook with recipes.
2 cups yellow split peas (washed and soaked overnight) If it’s the smaller ones I just wash and rinse as they cook super fast.
Small onion (chopped)
3 cloves garlic peeled and smashed
Handful chopped coriander
Dash of turmeric powder (I use fresh turmeric root if I have it)
Dash of cumin seeds or ground cumin
Salt to taste
Pepper to taste (scotch bonnets or pepper sauce for a kick)
Oil for frying
Put split peas in a large pot and bring to boil. Throw in turmeric powder, half the coriander, one of the garlic pegs and let cook
When the peas are soft and mushy, in a separate pan (unless you have a metal ladel) heat oil in pan and fry up onion, remaining garlic pegs and cumin seeds. When the garlic turns brown brown carefully throw the mixture into the pot with the split peas. (This process is called chonkaying) Stir.
Add salt, pepper to taste and remaining coriander.
Blend with hand blender for a smoother consistency or you can leave bits of peas in there, however you prefer. I prefer my dhal kind of smooth so I blend.
Gentle hugs x