Trinidad Kurhi: A Fascinating Dish

The dish of Kurhi was amazing. After celebrating Divali with friends, I found myself enjoying a dish that I had never tasted before. It was only after posting about it later on that I learned the name of the dish and its ingredients. The dish was a dhal made with split peas powder instead of the usual split peas. This was a new experience for me, as I was only familiar with the traditional use of split peas in dhal.

This experience taught me the importance of exploring and trying new foods, even if they may be unfamiliar to me. It also highlighted the value of learning about the different ingredients and cooking techniques used in various cultures and cuisines. As a food enthusiast, I am excited to continue expanding my culinary knowledge and trying new dishes from around the world.

KURHI

Prep Time: 10 minutes 

Cook Time: 20 minutes 

Total Time: 30 minutes 

Course: Vegetarian

Cuisine: East Indian

Servings: 6 persons

Ingredients

  • 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

Instructions

  • 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.

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Recipe © Simply Trini Cooking. All rights reserved

Trinidad Kurhi

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

Ingredients

  • 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

Instructions

  • 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.
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