Dholl RecipeOrigin: Mauritius Period: Traditional |
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Dholl are yellow split peas and this a common Mauritian accompaniment Ingredients:
200g dholl 
Dholl Preparation:Method:Soak the dholl in water over night. Drain and place in 600ml of water. Bring to the boil and cook until the dholl is almost soft (about an hour). Add the ginger and garlic mix then continue cooking for a further 20 minutes (add more water if necessary). Meanwhile heat the ghee in a pot and fry the onion and garlic for a few minutes. Add the tomatoes, chilli, coriander, curry leaves and salt to taste. When the sauce thickens add the dholl and simmer for 4 minutes. This dish can either be served with rice or can be used as an accompaniment in its own right. |
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