Trini-Style Salted Beef Yellow Split Peas Dhal
Trini-Style Salted Beef Yellow Split Peas Dhal
- 5 cups yellow split peas (washed)
- 3 L water
- 3/4 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoon turmeric
- 20-22 cloves garlic
- 1 medium onion
- 1 pepper scotch bonnet pepper
- 3 peppers pimento
- 2-3 tablespoons olive oil
- 3/4 lb salted beef
- 1 tablespoon cumin seeds
- 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.
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Trini-Style Salted Beef Yellow Split Peas Dhal
- 5 cups yellow split peas washed
- 1 teaspoon black pepper - 1 pepper scotch bonnet pepper - 2-3 tablespoons olive oil
- 1 tablespoon cumin seeds - 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 retreating 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.
- Enjoy hot with rice, roti, or bread. Store leftovers in the freezer for up to 3 months.