This Creamy Yellow Split Peas recipe captures the essence of Trinidad and Tobago's culinary heritage, offering a warm and comforting taste of tradition in each mouthful.
Prepare the Split Peas: Begin by thoroughly inspecting the split peas, removing any damaged peas and foreign matter. Rinse them with multiple changes of water to clean them.
Instant Pot Cooking: In the pot of an Instant Pot, combine the washed split peas with turmeric, 4 cloves of mashed garlic, chopped onion, 1 tablespoon of extra virgin olive oil, the whole red hot pepper, and salt.
Pressure Cook: Place the lid on the Instant Pot, select the 'peas and beans' function, and set the timer for 10 minutes.
Release Pressure: Once the timer completes, allow the Instant Pot to release steam naturally or employ the quick release method.
Refine the Consistency: Remove the whole pepper and, using a swizzle stick or a vigorous stir, work the dhal to achieve a smoother texture. If a thicker consistency is preferred, continue to simmer using the sauté feature.
Aromatic Infusion: Heat 3 tablespoons of extra virgin olive oil in a small frying pan. Add whole cumin seeds and let them turn golden brown. Add the 2 thinly sliced garlic cloves and let them sizzle until they also become golden brown. Just before they darken excessively, add Kashmiri chili powder(or regular chili powder) and ground coriander if desired, and let them darken.
Final Touch: Gradually add the heated, aromatic oil into the cooked split peas, using the Instant Pot cover as a shield against splattering. Stir in the chopped culantro, ensuring thorough mixing. Taste for salt and adjust if necessary.
Serve and Enjoy: Give the dhal one final stir before serving. It pairs perfectly with freshly steamed jasmine rice, roti, or as a complement to bhagee, tomatoes choka, fried fish, salmon, tomatoes, and various curries and stews.