Dhal and Rice (Trinidadian Inspired)

4 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 1½ cups yellow split peas ((295g))
• 4-5 cups water ((946ml))
• 3½ cups water ((828ml))
• ½ small onion (chopped)
• 6 garlic cloves
• ½ scotch bonnet (optional)
• 1 tsp turmeric ((2g))
• 1 tsp ground cumin ((2g))
• ½ tsp black pepper ((1g))
• ½ tsp pink salt ((3g))
• 2 tbsp olive oil ((28g))
• 3 garlic cloves (chopped)
• 1 tsp cumin seeds ((2g))
• 1 medium size head of cauliflower
• 1 tsp cumin seeds ((2g))
• 2 chives (chopped(scallion/spring onion))
• 1 small onion (sliced)
• 2 tbsp chadon beni ((28g) chopped (culantro/spirit weed))
• pink salt to taste

Method

1. Rinse the split peas several times (I like to do this using a colander) until the water runs clear.
2. Place split peas in a medium sized bowl and add just enough water (about 4-5 cups) to cover the peas.
3. Leave to soak overnight or for several hours.Rinse the split peas again and discard the water.
4. Place the split peas in a medium sized saucepan along with the 3 cups of water (keep the ½ cup on reserve), onion, garlic, turmeric, scotch bonnet, cumin, black pepper and pink salt.
5. Bring to a rolling boil then reduce the heat to medium-low and cover.
6. Allow to simmer for 30-40 minutes until the peas are tender. Half way through check the water levels and add the additional ½ cup more if needed.
7. Once softened, remove the saucepan from the heat then using a stick blender or swizzle stick, breakdown the split peas to your desired consistency. I like a thick dhal with less water, if you want yours thin, add more water and keep pulverising the dhal until it is thin in texture.
8. To chunkay, heat some olive oil in a small frying pan on medium heat, add the chopped garlic and cumin seeds.
9. Temper the garlic and seeds until they are aromatic and golden.
10. Carefully pour the infused oil over the dhal and stir.
11. Do a taste test and add additional black pepper and pink salt if needed.
12. Remove the leaves from the cauliflower then use a knife to cut off the base.
13. Cut the florets into small chunks.
14. Fix a food processor with an S blade and pulse the small chunks into a fine "rice consistency". You may need to do so in batches and scrap down the bowl and continue to pulse until the "rice" has formed.If using a box grater or microplane use the side with the medium holes and push through to make "rice grains".
15. On medium heat, add the oil to a large frying pan or skillet.
16. Add the chives, onion and garlic then saute until soft and translucent.
17. Add the cauliflower rice, shado beni and pink salt to taste.
18. Proceed to cook the rice, stirring for 5-7 minutes until the "rice is tender".