Trini-Style Salted Beef Yellow Split Peas Dhal

Rinse the salted beef thoroughly. Place in a pot with water (not the 3 liters for dhal) and bring to a boil. Simmer for 1 to 1.5 hours to tenderize and remove excess salt. Drain, rinse, and set aside.

In a large pot, bring 3 liters (12 2/3 cups) of water to a boil. Add the washed split peas and turmeric. Skim off any froth that rises to the top.

In a large pot, bring 3 liters of water to a boil. Add the washed split peas and turmeric. Skim off any froth that rises to the top.

Add the pre-cooked salted beef, black pepper, 3/4 of the garlic (smashed), diced onion, scotch bonnet, and pimento peppers. Simmer until peas are very soft and falling apart, about 1 to 1.5 hours. Stir every 15 minutes and add more water if needed.

Remove the beef and set aside. Blend the dhal using a swizzle stick or stick blender until smooth.

Stir in the salt, adjusting for taste. Return the beef to the pot, removing any bones and cutting it into pieces as necessary.

Heat olive oil in a small pan. Add remaining smashed garlic and cumin seeds. Cook until the garlic is browned and the oil is aromatic. Carefully pour the dhal into the bowl and stir well.

Keep in mind that the dhal will thicken as it cools. Once cooled you can divide into containers and freeze for later use.

Let simmer a few more minutes to marry flavors. Remove from heat.

Enjoy hot with rice, roti, or bread. Store leftovers in the freezer for up to 3 months.