Before a few months ago I had never heard of dahl, now it’s one of our favorite dishes. It’s simple, cheap, and remarkably tasty. Doing a quick search online I saw that Dahl is an East Indian dish, which makes sense since we had it for the first time with our Indo-Guyanese host families. However, since those first few months of culinary exposure we’ve refined it, got some hints from our Lindenite neighbours, and are slowly mastering this split-pea soup-like substance. (Say that five times fast!)
Dried split peas (1/2 pint or more up to you)
8 Garlic cloves
Onion
5 Sweet peppers (or bell peppers, but not sure how many)
3 hot peppers (or more depending on how spicy you want it. These aren’t necessary, but are a good addition)
Geerah (Ground Cumin)
Curry Powder
Salt
Put the peas into a pressure pot and cover with water and then some (more water = more watery). Place some ground cumin and curry powder in there. I don’t use measurements, but eyeball it; I like equal parts of both. Then, if you choose to use hot peppers, cut them up and place them in the pot as well. Let it boil and then place the lid on the pot. Let it pressure for about 30 minutes or so. (I think you can also use a regular pot, but I am not sure on the time, you want the peas to be mushy, like mushy pea soup.)
While the peas are pressuring, chop up garlic, onion, sweet peppers. When the peas are almost squishible, sauté, with a little more cumin and curry powders, the garlic, onion, and sweet peppers
Whisk, or mash the peas in the pot, pinch some salt in, then put the garlic, onion, and peppers in the pot then boil or pressure for about 5 to 10 more minutes. Stir and serve over rice or with roti. (Some Lindeners just put it in a mug and drink the stuff!)
Note: if it comes out too thick you can simply add more water to thin it out.
*Picture Forthcoming
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