Peas dhal is essentially curry peas that’s mashed to attain the consistency of the traditional split peas dhal.
Our second meal on any trip to Trinidad is usually curried duck, peas dhal and dhalpuri made my mother and sister in law. Just in case you are curious, the first meal is doubles. It is considered a snack, but after two you are venturing in the meal category.
Peas dhal is a mild curry that allows the ingredient to shine. It can be served as a main vegan course or as a side dish. Whichever way you decide, I am certain you will enjoy.
Pick and rinse peas and place in a saucepan with 7 cups water-boil for 15 mins and drain.
Heat oil in a heavy bottomed pot (dutch oven) over medium heat. Add cumin seeds and cook for 1 minute, then onion and hot pepper and cook until they begin to brown.
Add curry, turmeric, green seasoning, garlic and cook for 1 minute. Add 1/2 cup water and cook until curry is grainy and fragrant.
Add drained pigeon peas, salt and stir to coat with the curry. Cook for 2 -3 minutes until the peas begin to stick to the pot.
Add about 2 cups of water, bring to a boil, reduce heat back to medium and cook for 5 minutes. Mash ½ of the peas with the back of the spoon or dhal ghutney. Feel free to add more water to create as much sauce as you like. Keep in mind that it thickens as it cools. Taste and add more salt if required.
Serve with roti or rice.
Video
Notes
IMPORTANT TO USE FRESH PIGEON PEAS AND NOT SWEET PEAS OR DRIED OR CANNED PEAS FOR BEST RESULTS.