Dholl is a traditional Mauritian recipe for a classic stew of yellow split peas cooked with garlic, onions, ginger, chillies and tomatoes which is a typical Mauritian accompaniment. The full recipe is presented here and I hope you enjoy this classic Mauritian version of: Dholl.
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Dholl are yellow split peas and this a common Mauritian accompaniment
Ingredients:
200g dholl
1/2 tsp turmeric
1/2 tsp mixed grated garlic and ginger
salt to taste
2 tbsp ghee
1 large onion, chopped
2 garlic cloves, finely slivered
2 tomatoes, chopped
1 chilli, slit
chopped coriander leaves
a few curry leaves
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. Traditionally it's served with puris as dholl puri, with the dholl placed in the centre of the flatbread that's then wrapped around it.
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