Trinidad’s version of split pea soup. It is has a very different flavour profile than what you expect up here in the north. However, it is just as easy—if not easier—to make. This may not be traditional but my variant on how to make it.
Ingredients
Dahl
Yellow split peas (1 cup)
Onion (1 medium onion)
Garlic clove (2)
Water (6 cup)
Oil (1-2 tbsp)
Scotch bonnet pepper (1)
Thyme (2-3 sprigs)
Turmeric (¼-1/2 tsp)
Black pepper (¼ tsp or to taste)
Salt (½ tsp or as desired)
Substitutions
You could use green split peas or red lentils if desired.
Chunkay
Vegetable Oil or Ghee (1-2 tbsp)
Garlic clove (2)
Whole Cumin seeds (¼ tsp)
Method
This recipe uses a technique called chunkay/chonkay which is done after the dahl is cooked. It is a technique of adding flavoured hot oil (temperature wise) on top of food to enhance aromas and flavour.
Cooking the dahl
Pre-soak the split peas for 1-2 hours (not required but I like too).
Mince two garlic cloves and set aside for a few minutes.
Dice the onion.
Add oil to a pot on medium heat.
Sautee the onions and minced garlic.
Once translucent and fragrant add turmeric and mix to activate the aroma.
Add drained and washed split peas (cook for a few minutes if desired).
Add water and bring to a boil
Add whole scotch bonnet pepper and thyme
Cover and reduce heat to low.
Simmer for 45 minutes to 1 hour or until split peas are soft.
Periodically, carefully mix as to not break the pepper apart
Remove scotch bonnet pepper and sprigs of thyme
Use a whisk (immersion blender or swizzle stick) and further break down the split peas to the desired consistency.
Turn off the heat
Chunkaying the dahl
Add oil or ghee to a small skillet on medium to medium high heat
Once hot, add the cumin, cook until it becomes a deep brown
Mince garlic and add for 15 seconds
Carefully add the mixture on top of the dahl and cover for 5 minutes
