Trinidadian Dhal chunkayed with burnt garlic and geera
Dhal Dhal is one of my favorite things to eat. Its basically an indian spit peas soup. This recipe has been passed down in my family for generations. It's origin is India; whichever part of India my ancestors originated from. This recipe is rather unique in that the garlic and geera or cumin is burnt. Usually when I watch cooking shows, they always say to not burn the garlic or it would taste bitter but that exactly what this recipe calls for. Dhal both refers to the name of the dish and also the pulse being used. The pulse in this case is also called dried spilt peas but in Trinidad when we say dhal we mean split peas. Dhal also refers to any type of pulse; for example there is mung dhal and urad dhal that are sold in groceries in Trinidad as well. The inspiration for this recipe came from my grandmother, my mother's mother or as I call her; my nanny. Her dhal always tastes really good. Now to get a recipe from my grandma is really difficult. When you ask her she says sh
