~by The SL Parade’s Own Tenille~
According to Tenille, Dhal (also spelled Dal) is a dish that originated in South India. The word dāl derives from the Sanskrit verbal root dhal- “to split”(wikipedia.com). Dhal is sometimes referred to generically as a “dhal bean” rather than, say, “urad dhal”(wikipedia.com).
Tenille continues, “It was brought to the West Indies by Indian Indentured Laborers, who were brought to work on the Plantations for 5 years…since its incorporation, the recipe has been changed and altered to suit the taste of the different “Tribes” of India…for this reason, there are many different ways to make Dhall.”
“In fact…” Tenille says, “The recipe featured in this article is one that I was brought up eating, and it was handed down from generation to generation….”
What makes dhal even more wonderful is that it is a diverse dish that can be eaten at any time of the day. It can be used as a soup, as a main course, or can be eaten with your favorite Rice, Meats or/and Vegetables….
Ingredients Needed For Dhal:
8 OZS SPLIT PEAS (YELLOW OR GREEN) OR MIXED (I USE YELLOW)
WASH AND CLEAN SPLIT PEAS
2 CLOVES GARLIC CHOPPED
2 TSP. SAFFRON POWDER
½ SMALL ONION CHOPPED (OPTIONAL)
3 CUPS WATER
1TBSP COOKING OIL
SALT TO TASTE (I USE 2 TSP.) MORE OR LESS CAN BE ADDED
Ingredients Needed for Chonkay
1 TSP. GROUND GEERA (CUMIN)
2 TBSP. COOKING OIL
2 CLOVES GARLIC (SMASHED BUT NOT CHOPPED)
BRING WATER TO A BOIL IN POT. ADD WASHED SPLIT PEAS, 1 TBSP COOKING OIL, 2 CLOVES CHOPPED GARLIC AND 2 TSP SAFFRON POWDERAND BOIL UNTIL VERY SOFT. SWIZZLE OR USE EGG BEATER UNTIL MIXTURE BECOMES THICK AND SMOOTH. ADD SOME WATER IF IT IS TOO THICK AND BRING TO A BOIL AGAIN.
HEAT 2 TBSP. COOKING OIL IN SMALL SAUCEPAN, ADD 2 CLOVES GARLIC, LET GARLIC BROWN, ADD 1 TSP. GROUND GEERA, COVER POT, THEN POUR HOT OIL INTO DHALL MIXTURE.
SERVE DHALL WITH RICE AND YOUR CHOICE OF MEAT OR VEGETABLES.
I LIKE MY DHALL POURED OVER MY RICE.