Grenadian Dal Puri is a traditional Grenadian (from the Island of Grenada) recipe for a classic dish of spiced yellow split peas cooked to a thick puree that is typically used as a stuffing for rotis. The full recipe is presented here and I hope you enjoy this classic Grenadian version of: Grenadian Dal Puri.
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This is a yellow split pea purée that is typically used as a stuffing for flatbreads, but which can also be served as a breakfast dish or an accompaniment.
Ingredients:
225g yellow split peas
1 tsp salt
4 tbsp oil
5 or 6 garlic cloves, grated or pressed
1 medium onion, grated
1 tbsp curry powder
1 tsp ground cloves
freshly-ground black pepper, to taste
1/2 tsp adobo seasoning
Method:
Wash the split peas, place in a saucepan then pour in enough water so that it lies at least 5cm above the level of the peas. Bring to a boil and cook about 15 minutes until peas are cooked but still firm (you don't want them mushy), then drain.
Place a medium-sized saucepan over medium heat. When hot add 4 tbsp oil and use to fry the onion and garlic for about 8 minutes, or until lightly browned. Add the cooked split peas, garlic, onion, curry, cloves, black pepper, and Adobo seasoning. Cook together briefly (about 3 minutes) and remove from heat and let cool.
When cool, grind in a meat grinder (or a food processor) until all the peas are mashed now it’s ready to be inserted into your roti dough
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