How to make Sweet Jerk Dal Vadai: Split Peas Appetiser
I had a wonderful time in March 2015 – November 2015 Touring the UK with other Chefs and in homes far and near. So much footage and not enough time to share, so I thought I would just add the recipe in a post. Do let me know how you got on
One of the recipes which I have adapted as my own, stems from Indian cookery and is also found in Trinidad (My mothers country) in the form of Phoulorie.
Here, we soaked the split peas and spices, ground them and then fried them in small balls. You can either deep fry or like myself, shall fry
Super Yummy with Tamarind Pepper Sauce.
Getting all the Loveliness Ready:
- 1 garlic clove
- 1 Cup Split peas, washed
- 1 Tbsp Sweet Jerk
- 1/4 cup water
- 1/2 cup finely chopped red onion
- 1 Tbsp finely chopped fresh dill
- ¼ Sweet Pepper finely chopped
- 1 Tsp Mild Curry
- Pink Salt to taste
- 1/4 Tsp Schezu Pepper
- Corn oil for deep-frying
Preparing The Cuisine:
- First, soak the split peas in 3 cups of water for a minimum of 2 hours.
- Drain off the water and let it sit.
- Mince the dry ingredients with water in a food processor to form a smooth paste.
- In a bowl, empty the smooth paste and add all finely chopped fresh ingredients, salt and pepper.
- Heat your wok or frying pan with oil over a medium to high heat until you see little bubbles.
- You can either use your finders to shape small balls of the mixture and drop into the hot oil, or using a very small ice cream scoop or two oiled spoons, drop close to the oil into the fryer or wok and cook until both sides are lightly browned.
- Drain of any excess oil and serve with Tamarind Pepper Sauce. So super yum yum in your tum tum J
Best served hot!