Dhal: A Guyanese Staple

When I was a baby one of the first solid meals I had likely had dhal. I loved dhal and roti growing up. Alexis grew up with dhal and rice, and sometimes she refuses to eat unless she gets dhal. That happened this weekend when my parents came to visit on a cold Saturday morning. I'm glad, because to those who have not grown up with it, it seems to be an acquired taste. It is something every Guyanese should know how to make, yet I rarely make it, since my mom makes so much of it she is always sending some for us.

Now I can have dhal alone in a cup with a heaping spoonful of achaar. That's the best. Dhal over curry and rice is still nice. And sometimes, for breakfast, dhal and roti is still a treat. I'm so glad Alexis loves it. I hope her little brother does as well.

Alexis and mom washing dhal

Alexis and mom chunkay dhal

Ingredients

Dhal (dry)		2 cups
Water		2 litres
Garlic		12 gloves, sliced
Geera		4 tbsp
Turmeric		2 tsp
Canola Oil		1/4 cup
Salt		1 tbsp
Maririri Pepper		4 whole (optional)

Preparation:

1. Rinse dhal until the water runs clean (about 2-3 times).
2. In a pressure cooker turn heat to high. Add the turmeric, half the geera and half the garlic. 
3. And rinsed dhal and add the water so it covers the dhal at least half a finger.
4. Lock the pressure cooker on high heat.  cook until the pressure sound changes (about 5 minutes) and the pressure valve pops up. Leave on burner but turn heat off. 
5. Once pressure is finished cooking (use the valve to check) check that the dhal is almost melted and crushes to the touch. If not, take the time to pressure it once more.
6. Once the pressure has released, open the lid (away from you to avoid the steam),
7. Add salt.
8. With a hand blender, blend the dhal thoroughly. 
9. (optional step) If you want it spicy, add the maririri peppers now.
10. Turn the heat to medium high.
11. On a separate burner, heat a small pan with a 1\4 cup of oil until it is pitching hot. 
12. Add two heaped tbsp of chopped garlic and two heaped tsp of geera. Do this carefully - the oil may start to spit. 
13. Stir until mixture is bubbling. Just before it gets too dark, plunge The entire pan into the dhal. Make sure the entire mixture has been incorporated into the dhal.This step is 'chunkay'ing the dhal. I've heard this reference to mean 'tempering' the dhal, but it's this step that makes dhal so tasty.
14. Stir and simmer for five more minutes and turn off the heat.