Guyanese Dhal and Rice with Fried Plantain
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Ingredients
- 250 g yellow split peas
- 1 onion
- 2 garlic cloves
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 20 g butter
- 300 g long grain rice
- 1 ripe plantain
- 2 tbsp sunflower oil, for frying
Nutrition (per serving)
- Calories
- 659 kcal
- Protein
- 21.2 g
- Carbohydrate
- 111.2 g
- of which sugars
- 12.4 g
- Fat
- 12.8 g
- of which saturates
- 3.8 g
- Fibre
- 9.9 g
- Salt
- 0.14 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Rinse the split peas and simmer in 800ml water with the ground turmeric for 25-30 minutes until completely soft. Blend or mash until smooth.
- 2
Melt the butter with a little oil and fry the sliced onion, crushed garlic and cumin seeds for 5 minutes until fragrant, then stir into the dhal as a finishing chunkay.
- 3
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, then drain.
- 4
Peel and slice the plantain and fry in the sunflower oil for 2-3 minutes on each side until golden.
- 5
Serve the dhal over the rice, topped with the fried plantain.
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