Servings: 6
Preparation time:10 min
Cooking time: 20 min
Level: Intermediate
Ingredients:
Pholourie (boulders)
2 cups split peas powder
1/2 tsp. saffron powder (tumeric)
1 tsp. salt
1 tbsp. green seasoning
1 cup water
Dhal
1 cup split peas powder
2 tbsp. green seasoning
14 cups water, divided
1 tsp. saffron (tumeric)
2 tbsp. oil
2 tsp. geera (cumin)
2 cloves garlic, chopped
1/2 onion, chopped
2 tbsp. curry
salt to taste
Directions:
Pholourie (boulders): Mix all the ingredients in a large bowl thoroughly. (Test the mixture by dropping small blobs of batter in a cup of water until it floats).
Have a little bowl of water at hand to dip the spoon into before dipping it in the batter. You could use either a 1/2 tablespoon or tablespoon according to the size you want. Fry until golden and drain on paper towels.
Dhal: Mix the split peas powder and green seasoning in 3 cups of water. Heat the oil over a medium flame; add the garlic, onion, and saffron (tumeric) to saute. Add the curry and let it fry until it is about to stick to the pot. Add the dhal and the rest of water (11 cups) and stir
(Note: While stirring, the dhal will thicken.)
Add the hot pepper and "boulders". Bring to a boil. Add geera and salt to taste
Serve over rice or with roti.
Return to step by step recipe
Source: simplytrinicooking.com
Print this Recipe
