Jasmine rice and Dahl is what I served with my Guyanese Fish Cakes and Mango Sour…
The word Dhal is Hindi for split peas. This dish was brought to the Caribbean by the East India Company. It should be a thick sauce but consistency can vary depending on taste. There are various utensils for pureeing the soft peas but a hand whisk or electric blender makes a good substitute. Serve on rice, or in a bowl with roti.
I hope you enjoy!
- 2 cups split peas
- 5 cups water
- salt to taste
- 1 tsp turmeric
- 1/2 tsp curry (I used Guyanese Curry)
- 1-2 whole hot peppers (optional – I used a Serrano pepper)
- 1 small onion, chopped
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1/2 tsp cumin seeds
- Put split peas in a strainer and wash thoroughly. Place in a saucepan with water and bring to boil.
- Add salt, tumeric, curry, onion, and hot peppers, and cook covered on medium-low heat. When the peas begin to soften, using a wooden spoon, beat the Dahl until it begins to thicken. Cook for 45 minutes, then simmer until you’re ready to serve it.
- In a small saute pan, heat olive oil until very hot. Add garlic and cumin seeds. Fry until garlic is golden brown and seeds are almost black. Quickly pour over into Dahl saucepan. (Don’t walk away from the garlic, it’ll burn fast!)
- Cook the Dahl until the split peas have formed a sauce or soup consistency. Stir it occasionally to help the Dahl thicken. If it gets too thick, add a little water to it.
***I just realized I didn’t take a picture of the finished Dahl 😦
Go make it… You’ll love it!!! Enjoy a cheat day and serve it on top of some Jasmine rice!!!