Trinidad dhal is a smooth, soupy split-pea dhal, poured over rice or eaten with roti. The peas are boiled with turmeric, garlic and pepper until they collapse, then whisked smooth with a swizzle stick (dhal ghotni) or a whisk.
The flavour comes at the end, from the chonkay: whole cumin (geera) and garlic fried in hot oil until dark and fragrant, then poured into the pot, where it hisses loudly. Cover the pot quickly when you do it.
It should be pourable, like a thick soup, not a paste. Add hot water at the end until it is the way you like it.
The recipe
Dhal
Prep
10 min
Cook
1 hr
Total
1 hr 10 min
Serves
6
Times and quantities are our best estimates. This recipe is still being kitchen-tested, so trust your eyes and taste as you go.
Servings
Ingredient amounts are scaled. Cooking times and pot size may need adjusting too.
Ingredients
Tick items off as you gather them.
For the dhal
For the chonkay
Method
Boil the split peas
Rinse the split peas in several changes of water until the water runs clear, and pick out any small stones.
Put them in a pot with the water, turmeric, crushed garlic, onion and pepper. Bring to a boil, skim off the foam, then partly cover and simmer for 45 to 55 minutes, stirring now and then, until the peas have completely fallen apart.
Lift out the pepper. Whisk the dhal hard with a swizzle stick or a whisk until smooth. Add hot water until it is a pourable, soupy consistency, and stir in the salt.
Make the chonkay
Heat the oil in a small pan over medium heat. Add the cumin seeds and garlic and fry, stirring, until the garlic is deep golden brown and the cumin has darkened, about 1 to 2 minutes.
Tip the hot oil, cumin and garlic straight into the dhal and cover the pot at once: it will spit and hiss.
Simmer for 2 to 3 minutes more, then taste for salt.
Serve it with
Plain white rice, with curry and a little achar on the side
Roti (dhalpuri or sada) to dip
Substitutions
Ghee or butter can replace the oil in the chonkay; the dhal is then no longer vegan.
Pressure cooker: cook the peas and their seasoning with 4 cups (960 ml) water at high pressure for 12 to 15 minutes, release, then whisk and carry on.
Storing and reheating
Refrigerate in a covered container and eat within 3 days. It thickens as it cools; whisk in hot water when reheating.
Freezes well for up to 3 months.
Cook's notes
Soaking the split peas for an hour shortens the boiling time.
The garlic in the chonkay should be well browned, not pale: that is where much of the flavour is. Don't let it turn black.
