The first time I heard about Kurhi was from a member from my facebook group. She made a request for it, and since it was not in my already large list of recipes to do, I decided to do a post… I thought I knew what kurhi was; possibly some kind of fried dish like baiganee, but I was in for a surprise.
The Technique of Making Trinidad Kurhi
I had eaten it already for Divali by a friend but I didn’t know what it was until I did the post; all I was told at the time was that it was a dhal made with split peas powder instead of the regular split peas. So that was what I knew it as; just dhal made with split peas powder. But that was not all, there were also the little split peas pholourie, called boulders, that was added to the dhal. Later on for ease of remembering, I just settled on calling Kurhi – split peas powder dhal with little balls.
OK! Now that I knew what it was, it would be easy to make right? Wrong! There was a technique to mixing the split peas powder for the pholourie part, that my mom’s friend showed me while she made it. The batter had no baking powder in it yet it floated when dropped to a cup of water to test. Isn’t that amazing? I will show you what she did.
Usually it is eaten with rice, like in the picture, but I feel that you could try it with roti as well; break and dip style. This makes a very appetizing vegetarian dish and of course you could add the different chutneys too. Enough of me talking; here’s Kurhi. Enjoy!
Trinidad Kurhi Recipe
2 cups split peas powder
1/2 tsp. saffron powder (tumeric)
1 tsp. salt
1 tbsp. green seasoning
1 cup water
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
by dropping small blobs of batter in a cup of water until it floats.
Note: This is the technique I mentioned earlier. It seems that the constant mixing introduces air into the batter to make it buoyant.