Trinidadian Dal & Rice

To prepare dal: Soak split peas in 3 cups water in a large bowl for 2 hours. Drain.

Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until soft, about 5 minutes. Add garlic and ginger and cook, stirring, for 30 seconds. Add cumin seeds and cook, stirring, for 30 seconds. Add the split peas, the remaining 2 cups water, chile pepper and 3/4 teaspoon salt. Bring to a boil. Lower heat to maintain a simmer, cover and simmer, skimming off foam as necessary, until the split peas are very soft, 25 to 30 minutes. Mash with a fork or potato masher, adding 1 tablespoon of water at a time (about 1/4 to 1/2 cup total), until the peas are the consistency of oatmeal.

Meanwhile, prepare rice: Place rice in a deep bowl and add enough cold water to cover by 2 inches. Swirl the rice around with your hand until the water is cloudy. Carefully pour off the water. Repeat four more times and then drain the rice in a colander. Bring 1 1/2 cups water to a boil in a medium saucepan. Add the drained rice, butter and salt and stir well. Reduce heat to low, cover and simmer until the rice is tender but not mushy, 20 to 25 minutes.

Remove the chile from the dal and serve with the rice.