Heat oil in a large skillet over medium-high heat.
Add onion and cook, stirring, until soft, about 5 minutes.
Add garlic and ginger and cook, stirring, for 30 seconds.
Photo: Penny De Los Santos
Add cumin seeds and cook, stirring, for 30 seconds.
Add the split peas, the remaining 2 cups water, chile pepper and 3/4 teaspoon salt.
Bring to a boil.
Swirl the rice around with your hand until the water is cloudy.
Carefully pour off the water.
Repeat four more times and then drain the rice in a colander.
Bring 1 1/2 cups water to a boil in a medium saucepan.
Add the drained rice, butter and salt and stir well.
Remove the chile from the dal and serve with the rice.
Tips:
Scotch bonnet chiles are a common ingredient in Trinidadian cuisine.
They are some of the hotter peppers on the Scoville scale.
(The yellow-hued crop became known as “the golden seed.")
It has a fluffy texture that’s a favorite in low-country cooking.
Find it with other rices at the grocery store or online.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
