Best 2 Trinidadian Dhal Recipes
Trinidadian dhal is a flavorful and versatile dish with a distinctive blend of spices and textures. It is a popular dish in Trinidad and Tobago and is often served with rice or roti. This hearty and satisfying dish is a great way to warm up on a cold day or to enjoy as a simple and delicious meal. It is also an excellent source of protein, fiber, and essential vitamins and minerals, making it a nutritious and satisfying choice.
Check out the recipes below so you can choose the best recipe for yourself!
TRINIDADIAN ROTI RECIPE BY TASTY
Here's what you need: flour, baking soda, salt, water, ghee, oil
Provided by Pierce Abernathy
Categories Dinner
Yield 10 servings
Number Of Ingredients 6
Steps:
- In a large bowl, combine the flour, baking soda, and salt, and mix until fully incorporated.
- Slowly add the water until the mixture forms a dough.
- Divide the dough into roughly 12 loyas (balls), cover with a dish towel, and let rest for about 30 minutes.
- Sprinkle each ball with flour and flatten or roll out into a circle roughly 5 inches (12-cm) in diameter.
- Spread ghee on each round and make a cut from the center out to the edge, then roll to make a cone.
- Press the peak and flatten the center of the cone. Let rest for another 30 minutes.
- On a floured surface, roll each ball into a circle roughly 8 inches (20-cm) in diameter.
- Heat a tawah or flat frying pan over medium-high heat. Coat with oil and place a round of dough on the pan.
- Cook the dough until light brown, watching carefully, about 5 minutes. Then flip and cook on the other side, about 3-4 minutes more. Repeat with the remaining dough rounds.
- Break up the cooked roti with your hands or serve whole.
- Serve the fried roti with the fillings.
- Enjoy!
Nutrition Facts : Calories 622 calories, Carbohydrate 86 grams, Fat 24 grams, Fiber 3 grams, Protein 11 grams, Sugar 0 grams
TRINIDADIAN DHAL
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
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 a blender or immersion blender to puree some of the cooked dhal before adding it back to the pot.
- If you don't have a pressure cooker, you can cook the dhal in a regular pot over medium-low heat for about 45 minutes, or until the lentils are tender.
- Feel free to adjust the amount of water or vegetable stock you use, depending on how thick or thin you want the dhal to be.
- Add more or less hot pepper flakes, depending on how spicy you like your food.
- Serve the dhal with rice, roti, or your favorite flatbread.
- Garnish the dhal with fresh cilantro or parsley, chopped tomatoes, and a squeeze of lime juice before serving.
Conclusion:
With its bold flavors and versatility, this Trinidadian dhal is a must-try for any lover of Caribbean cuisine. Whether you're serving it as a main course or a side dish, this flavorful dish is sure to be a hit. So next time you're looking for a delicious and satisfying meal, give this recipe a try. You won't be disappointed!
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