Trinidad Curried Dhal

Ingredients

• Red lentils

  250 g

  $0.60

• Garlic

  4 cloves

  $0.12

• Onions

  1 small

  $0.22

• Curry powder

  1 tbsp

  $0.26

• Turmeric

  1/2 tsp

  $0.06

• Cumin

  1/2 tsp

  $0.06

• Vegetable oil

  2 tbsp

  $0.09

• Salt

  1 tsp

  $0.01

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Rinse red lentils thoroughly and place them in a pot with 750 ml water, half the chopped garlic, half the onion, turmeric, and salt.

2. 2

   Bring to a boil, then reduce heat to low, cover partially, and simmer for 20 minutes until the lentils are completely soft and breaking down.

3. 3

   Whisk or blend lightly with a wooden spoon or dal gutney until smooth and soupy.

4. 4

   In a small skillet, heat vegetable oil over medium-high heat. Add the remaining garlic, onion, cumin seeds, and curry powder.

5. 5

   Fry the aromatics for 1 to 2 minutes until fragrant and golden brown, then pour this sizzling mixture directly into the cooked lentils (chhonk).

6. 6

   Stir well to incorporate the seasoned oil and serve warm alongside rice or flatbreads.