Dal

 DAL RECIPE

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This is another dish that came along with our ancestors from India. Dal as we know it in Guyana is yellow split peas soup but the word Dal is basically the lentil/ pulse. There are many varieties in India. However, when the Indians went to Guyana, only yellow split peas were available so today only this variety of peas are still used to make dal in our community.
 It is very easy to prepare and is hearty and extremely tasty....

Ingredients:

2 cups yellow split peas
8 cups water
2 teaspoons ground cumin
1 teaspoon turmeric
1 cup onions chopped
1 small fresh pepper( to suit your taste)
1 teaspoon whole cumin seeds
salt to taste

Method:
1. Put 6 cups water to heat in deep pot.
2. Wash split peas and add to pot. Stir.

3. When it begins to boil, add turmeric, onions and pepper. ( you can also add chopped spinach, chopped scallions, whole ochroes and saijan)
4. Allow to boil on medium flame until it starts to get soft. Add 1 cup hot water.

5. Using a dal ghutni,,shown in photo or immersion blender, pulverise the dal until it is a thick smooth soup.

(My brother Mindra is ghotaying dal while we were cooking at the temple in Soho.)

6. Add ground cumin.
7. In a separate small pan, heat 2 teaspoons of oil.

Add 2 flakes of chopped garlic and the whole cumin seeds. When golden brown, pour into dal

8. Add salt to suit your taste...I put 3 teaspoons in mine. If it is too thick to suit your taste..add another cup of hot water and allow to boil 5 more minutes.

Your dal is ready...serve hot.