Dhal Trini-style soup
1 cup yellow split peas
2-3 tablespoon oil
1/2 medium onion diced
4 cloves garlic
Salt to taste (about 3/4 teaspoon)
1 1/2 teaspoon curry powder
6 cups of water
1/4 hot pepper (optional) Habanero, scotch bonnet or whatever hot pepper you like
Dash fresh ground black pepper
How to make it
In a bowl wash the split peas in several changes of water; drain.
In a large soup pot over medium-high heat, heat the oil. Add the onions. Saute for 2 minutes. Add the garlic, the salt and the curry powder and split peas and cook, stirring, for 1 minute. Add the water and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 45 minutes, until the peas are tender. Remove from the heat and let cool slightly. Using a hand-held immersion blender, process until smooth.
After that, it’s time to “chunkay” (the process of adding heated oil infused with cooked garlic).
- 2 tablespoons oil
- 1 teaspoon of whole geera (cumin seeds)
- 1 clove of garlic, sliced thinly
In a small frying pan, heat the oil. Add the geera and let get medium brown. Add the sliced garlic and let brown to your liking. Add oil with garlic and geera to dhal and cover the pot. After it has sizzled, stir the pot.
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