Dal Pithee

This version of dal is particularly popular on my mother's side of the family. Dal is Hindi for legumes, and stews made from dals are also known as dal. There are several versions of dal made in Grenada and the Caribbean. There is, of course, the plain Dal, there is Callaloo Dal; made with taro leaves, commonly referred to as callaloo or dasheen leaves, Ochro/Okra Dal; made with ochro/okra, Pigeon peas Dal; made with pigeon peas instead of split peas, and many other varieties. The texture is really a matter of individual preference. Some people like their dals with a thin or watery consistency, some like them thick, with the split peas completely dissolved or mashed, and some like the peas to be intact. It is, however, more commonly made with a medium consistency and with the peas somewhat intact. I prefer mine that way.

Dal:
1 cup split peas
1 tsp. turmeric, ground (haldi, Caribbean Saffron)
1/2 tsp. cumin, ground (geera)
1/2 tsp. cumin, whole (cumin seeds, geera seeds)
2 cloves garlic
1 small onion, finely chopped
1 tsp. salt
1 tbsp. oil
3 cups water

Dumplings:
1 cup flour
1/2 tsp. salt
1/4 cup water

• For dumplings: In a bowl, combine flour and salt. Mix thoroughly. Add water slowly, while forming a soft but firm dough. Add more water if necessary. Divide dumplings into equal pieces and shape into balls or spheres. Set aside.
• For dal: On medium heat, place split peas, water, turmeric, ground cumin, and onion in a large pot and allow to boil.
• Boil for about 30 minutes, or until split peas are tender, and add salt. A swizzle stick or dal ghotnee may be used to further thicken and mash the split peas, if desired.
• Carefully add dumplings to the pot. Continue to cook until dumplings are ready, about 10-15 minutes.
• In a small pan, heat oil on medium setting. When hot, add whole cumin, and garlc. Fry for about 30 seconds, or until cumin seeds pop and garlic browns. Remove from heat.
• Pour this mixture into the pot of dal pithee and stir well.
  

Serve with rice or roti and a curried dish.

Serves 6-8

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