Best 2 Trinidadian Dhal Recipes

**Explore the Delights of Trinidadian Dhal: A Culinary Journey Through Flavors**

Embark on a tantalizing voyage into the realm of Trinidadian dhal, a culinary masterpiece that embodies the essence of Caribbean cuisine. This flavorful dish, deeply rooted in tradition, offers a harmonious blend of textures and tastes that will captivate your palate. From the classic red lentil dhal to the unique channa dhal and indulgent coconut dhal, each variation promises a distinct experience. As you delve into the depths of this culinary adventure, discover the secrets behind the perfect balance of spices, the art of achieving just the right consistency, and the magic of transforming simple ingredients into an extraordinary feast. Whether you're a seasoned chef or a novice cook, let this guide be your culinary compass, leading you through the steps of creating authentic Trinidadian dhal that will transport you to the vibrant streets of Trinidad and Tobago.

Let's cook with our recipes!

TRINI CHANA AND ALOO

Trini Chana and Aloo image

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

Ingredients

1/2 pound dried chickpeas, soaked overnight in 4 cups of water
1 1/2 ounces culantro (1 packed cup),(*see note) plus more for garnish
Kosher salt
3 fat cloves garlic, smashed
1/4 to 1 habanero chile, to taste
1 large russet potato
1/4 cup vegetable oil
2 1/2 tablespoons Madras curry powder
1/2 tablespoon ground turmeric

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

Trinidadian Dhal image

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

Ingredients

1 cup split peas
2 cups water
1 teaspoon turmeric powder
2 garlic cloves
1/4 cup onion, finely chopped. (optional)
1 teaspoon salt
2 teaspoons oil or 2 teaspoons ghee
1/2 teaspoon cumin seed (geera)
caribbean pepper sauce (optional)

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.

Tips:

To make the dhal creamier, use more coconut milk or yogurt.
For a spicier dhal, add more scotch bonnet peppers or cayenne pepper.
If you don't have any split peas, you can use dried lentils instead.
To make the dhal ahead of time, cook it according to the recipe and then let it cool completely. Store the dhal in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
When you're ready to serve the dhal, reheat it over medium heat until it's warmed through.

Conclusion:

Trinidadian dhal is a delicious and versatile dish that can be served with a variety of sides. It's a great option for a weeknight meal or a casual get-together. So next time you're looking for a hearty and flavorful dish to try, give Trinidadian dhal a try.