Growing up in Trinidad, dhal was always bubbling on the stovetop, simple, nourishing, and perfect for soaking up with rice or roti. But when salted beef got tossed into the pot? Oh gosh, now yuh talking! The smoky, salty richness of the beef adds a whole new dimension to this classic yellow split pea dish. Whether it was a rainy Sunday lunch or a make-ahead meal for the week, this kind of dhal took comfort food to a next level. Here’s how to bring that authentic Trini flavor to your kitchen.
Ingredient Guide
- Yellow Split Peas: These little dried peas cook down to a soft, creamy texture, perfect for dhal.
- Salted Beef: Adds that unmistakable island umami; boil it first to mellow out the salt.
- Turmeric: Brings a sunny color and gentle, earthy bitterness to the pot.
- Garlic: Doubles up—some for the boil and some for the smoky tempering (chunkay).
- Onion: Helps round out the flavor base with sweet-savory depth.
- Scotch Bonnet Pepper: A little fire and fragrance, use whole or sliced depending on your heat tolerance.
- Pimento Peppers: Optional but sweet and aromatic, a true Caribbean boost.
- Cumin Seeds (Jeera): Slightly toasted in hot oil to add nutty goodness to the dhal.
- Olive Oil: For frying the tempering spices until they sizzle.
Shopping Made Easy
- Yellow Split Peas: You’ll find these in the dried beans aisle; grab a bag, as they last a long time.
- Salted Beef: Check the Caribbean or international section, or ask your butcher for options of cured beef.
- Turmeric: Ground turmeric is common, just look in the spice rack.
- Scotch Bonnet & Pimento Peppers: Look for fresh ones in Caribbean groceries; substitute habanero or bell peppers if needed.
- Cumin Seeds: Don’t mix up ground cumin with the seeds. Whole seeds are what you need for chunkay.
Cooking Notes from the Kitchen
- Salted Beef Tip: Always pre-boil to tenderize and reduce the salty punch.
- Dhal Texture: Swizzle it or blend it. Smooth is the way to go.
- The Chunkay Technique: Roast garlic with cumin seeds to perfection for maximum flavor. Careful when adding to hot dhal—stand back, it will sizzle!
- Batch Cooking Bonus: This dhal freezes like a dream. Perfect for busy weeknights.
- Dhal Texture: Swizzle it or blend it—smooth is the way to go.
- Big Batch Alert: This recipe yields a massive pot of dhal, as when I make it, I purposely cook a large batch to divide and freeze it for days when I get a dhal craving. When thawing, add 1/2 cup of water and place the mixture on very low heat. Divide the recipe to make smaller amounts.
- Make It Gluten-Free: If you’re making this recipe gluten-free, be sure to review the full list of ingredients to ensure they meet your specific gluten-free dietary needs.
Can I make this dhal vegetarian?
Absolutely! Just skip the salted beef and go heavy on the garlic and cumin for depth. Still real tasty.
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What can I serve with this dhal?
Traditionally, we enjoy it with rice or sada roti. But it’s also wicked with buss up shut or even just some crusty bread.
How do I store and reheat leftovers?
Cool it down, portion it out, and freeze for up to 3 months. Reheat gently on the stovetop with a splash of water.
Is there a substitute for Scotch bonnet peppers?
Habanero peppers come close. Or go mild with jalapeños, or leave it out if spice isn’t your thing.
