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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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) |
Directions:
1. Boil split peas in 2 cups of water until it comes to the boil.
2. Add tumeric, 1 clove garlic, hot pepper and onion; cover, lower heat and cook until peas are tender; add more water if necessary.
3. Add salt to taste and purée until mixture becomes thick. (Use a swizzle stick, Dhal Gutnee or your blender).
4. Heat oil in a small pot; add cumin and remaining garlc and fry until brown.
5. Pour in split peas mixture add pepper sauce to taste and stir well.
6. Serve with hot rice or roti.
7. Nice first food for baby - minus the hot pepper of course.
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