Trinidadian Dhal Recipes
TRINI CHANA AND ALOO
This savory, herbal Trinidadian chickpea-and-potato curry is an island adaptation of a common north Indian dish. It comes from the Trini cooking teacher Dolly Sirju, who dislikes comparisons of Trinidadian food to Indian. "India is totally different than Trinidad," she says. This dish swaps out tomatoes, ginger and whole spices for Madras curry powder and waves of cilantro-like flavor. Serve it with steamed white rice or roti flatbread.
Provided by Francis Lam
Categories dinner, curries, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium Dutch oven or heavy soup pot, add water to cover the chickpeas by 2 inches, and bring to a boil over high heat, skimming the foam, then lower to a simmer. Simmer for 45 to 60 minutes, until chickpeas are tender; drain, keeping the cooking water. (I like to use it later in the recipe; it's also a nice base for soups.)
- Meanwhile, purée the culantro and 1/3 cup water in a blender until smooth. Add a pinch of salt, the garlic and the chile. (Half a deseeded habanero will make the dish gently but noticeably hot. Adjust from there.) Blend until smooth. Stir the herb purée into the hot, drained chickpeas.
- Rinse and dry the pot. Peel the potato, and cut it into 3/4-inch chunks. In the pot, heat the oil over medium heat, add the curry powder and turmeric and stir, until very aromatic and just starting to darken. Carefully add the potatoes and cook, stirring, for 3 minutes. Add the chickpeas and cook, stirring, until you get a little sticking on the bottom of the pot, 3 to 5 minutes. Add a little water to scrape up the stuck parts, then add water to cover by 1/2 inch. (I use the chickpea cooking water, but Dolly Sirju prefers fresh water.) Add 1 1/2 teaspoons of kosher salt.
- Bring the pot to a vigorous simmer, shy of a full boil, and cook until the potatoes are tender and the chickpeas are soft, about 30 minutes. Season with salt to taste. Chop some more culantro. Serve the curry with long grain white rice or roti, and garnish with chopped culantro.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 10 grams, Carbohydrate 38 grams, Fat 12 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 275 milligrams, Sugar 5 grams, TransFat 0 grams
TRINIDADIAN DHAL
Personally I find this a bit bland but it is a traditional comfort food for my DH. He loves this with plain rice and fried fish or as a soup on it's own. If made without pepper, I find it to be a useful side dish to a very hot spicy curry.
Provided by WizzyTheStick
Categories Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil split peas in 2 cups of water until it comes to the boil.
- Add tumeric, 1 clove garlic, hot pepper and onion; cover, lower heat and cook until peas are tender; add more water if necessary.
- Add salt to taste and purée until mixture becomes thick. (Use a swizzle stick, Dhal Gutnee or your blender).
- Heat oil in a small pot; add cumin and remaining garlc and fry until brown.
- Pour in split peas mixture add pepper sauce to taste and stir well.
- Serve with hot rice or roti.
- Nice first food for baby - minus the hot pepper of course.
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- Before cooking split peas, inspect them carefully, remove bad peas and any excess dirt or debris and rinse with several changes of water.
- In a medium sized pan, add water and bring to a boil. Immediately add split peas, turmeric, 6 cloves of garlic, crushed or whole garlic, 1 1/2 teaspoons salt or to taste and the whole pepper. The pepper infuses flavor into the dhal without leaving any heat. Warning: Be careful not to burst it unless you like your food very spicy.
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