Dhal and Rice.

Dhal and Rice is probably one of the first solid foods most Trini countryside kids ever eat!
It is a staple dish in just about every East Indian household in the West Indies.
Dhal is a pea soup, usually made from yellow lentils, Masoori dhal or similar pulses.It can be served as an accompaniment to steamed rice, roti, meat and vegetable dishes or as a warm cup of soup on its own. Sometimes dhal and rice are cooked simultaneously and in the same pot together with spices and vegetables to make a dish called Kitcheree.
I enjoy dhal for its melodious aroma and the fond memories of growing up in Trinidad that follow.

My recipe demonstrates a traditional Trini style dhal and introduces the technique we call "Chunkay", by which garlic, onions and other herbs and spices are charred in a ladel (also called Kalchul) of oil to impart a bold smoky flavor to soups and vegetarian dishes(Chokas).I will also share my version of fragrant Spiced Steamed Rice.

You will need:
For the Dhal Soup

1 & 1/2 Cups of Yellow Split peas or similar
2 Cups of Water
3 tablespoons of olive oil (any cooking oil will do though)
4 Cloves of Garlic crushed
1 Medium onion finely chopped
1 Tablespoon of fresh chopped Cilantro leaves (or Chadon Beni "Bhandaniya" if you can get it)
1 Teaspoon Salt(or to taste)
1 Teaspoon whole roasted Geera (Cumin seeds)
1 Teaspoon Turmeric (Saffron Powder or Haldi)
1 Teaspoon Curry Powder
1 Pinch of Garam Massala
1 Pinch of coriander seeds
1 Pinch crushed chilis or Chili Powder (or to taste)
A slice of fresh hot pepper(Optional)

Method:

Place the peas into a soup pot and fill with cold water, discard any floaters or discoloured peas, rinse and drain. Add 2 cups of water and put on to boil.

Add 2 cloves of crushed garlic, half the chopped onion, the curry powder, turmeric, crushed chilis and coriander seeds.Once a rolling boil has been achieved, cover pot and reduce heat to simmer until peas soften and burst apart. Swizzle the pea soup with a "Dhal Ghutney" (or run through a blender) until desired consistency achieved,






(I like mine a little lumpy). Now add the salt, the remaining chopped onion save one teaspoon full and the fresh hot pepper if desired..
The Chunkay:Now heat a metal ladel (or small saucepan if you're nervous about handling hot oil) directly over a small burner and add the cumin seeds until they start to pop and turn dark chocolatey brown.
Set them aside and add to the ladle,the cooking oil, 2 cloves of crushed and rough chopped garlic, 1 teaspoon of onion and a pinch of the freshly roasted geera.

Fry on the burner until the garlic just goes dark brown Carefully "chunkay" the dhal by pouring this boiling hot oil into the soup and listen for the satisfying "chunkay" sound!

Add the chopped cilantro and the remaining roasted geera by crushing with the fingers, add water if you like it runny or reduce to thicken. Sometimes a chopped tomato is added right at the end which gives adds another lovely colour to this multi-dimensional dish.
Serve youself a cup and enjoy the goodness. You can add your favorite boiled veggies to the soup, serve over steamed rice or add a spoonful of rice right into the cup like my Dad does!





To Make my favorite Fragrant Spiced Steamed Rice you'll need:1 & 1/2 Cups of Basmati or Jasmine rice
2 Cups of water
1 Pinch of salt
10 Whole cloves
1 Pinch of fennel seeds
1 Pinch of coriander seeds
5 Whole peppercorns
1 Pinch of dried tarragon
1 Teaspoon of Sesame oil

Add the rice, all the other ingredients and the water to a small pot with a fitted lid and leave to sit for about ten minutes with the lid on. Next place on the smallest burner on a medium to high setting . As soon as the water begins to boil, turn the heat down to the lowest setting and simmer until the steam just about stops coming out. The trick is to steam off all the water without ever taking the lid off, this is where a see through glass lid comes in very handy.Fluff up the cooked rice with a fork and serve hot!