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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Carhi & De Boulders (Dumpling and Dahl Soup) Recipe

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This recipe for Carhi & De Boulders (Dumpling and Dahl Soup) is from Ma's West Indian Cookbook - 7th Edition (2023) , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups yellow split peas, grounded up (after boiling)
Some sort of kitchen grinder or blender
6 cups of water (for boiling split peas)
(Split peas have to be half cooked)
Strain, then use a grinder/blender for the split peas and add the ingredients below.

1 head garlic
1 teaspoon jeera / cumin
1 whole hot pepper
1/2 cup of water
Dash of saffron
Salt & pepper to taste
Mix all above

(The boulders are fried round dumplings for adding into dhall)
Deep fry in balls and add to already cooked dhall.
Chun-kay and serve with rice and/or roti.
Directions:
Directions:
Mix all ingredients above.
Break into tiny 1" balls (they will be sticky & moist).
Deep fry and cool.
Add deep fried balls into already cooked dahl and it becomes Carhi and De Boulders.
Chunk-kay and serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
In the hammock we sang, "De carhi an de boulders de goin dung de road."

 

 

 

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