Trinidad Kurhi


Trinidad Kurhi

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Vegetarian
Cuisine: East Indian
Servings: 6
Author: Felix (Simply Trini Cooking)


  • PHOLOURIE boulders:
  • 2 cups split peas powder
  • 1/2 tsp. saffron powder tumeric
  • 1 tsp. salt
  • 1 tbsp. green seasoning
  • 1 cup water
  • DHAL:
  • 1 cup split peas powder
  • 2 tbsp. green seasoning
  • 14 cups water divided
  • 1 tsp. saffron tumeric
  • 2 tbsp. oil
  • 2 tsp. geera cumin
  • 2 cloves garlic chopped
  • 1/2 onion chopped
  • 2 tbsp. curry
  • salt to taste


  • Pholourie (boulders): Mix all the ingredients in a large bowl thoroughly. (Test the mixture by dropping small blobs of batter in a cup of water until it floats).
  • Have a little bowl of water at hand to dip the spoon into before dipping it in the batter. You could use either a 1/2 tablespoon or tablespoon according to the size you want. Fry until golden and drain on paper towels.
  • Dhal: Mix the split peas powder and green seasoning in 3 cups of water. Heat the oil over a medium flame; add the garlic, onion, and saffron (tumeric) to saute.
  • Add the curry and let it fry until it is about to stick to the pot. Add the dhal and the rest of water (11 cups) and stir (Note: While stirring, the dhal will thicken.)
  • Add the hot pepper and "boulders". Bring to a boil. Add geera and salt to taste
  • Serve over rice or with roti.

Click here for step by step recipe with pictures.

Recipe © Simply Trini Cooking. All rights reserved

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