Posted by admin on Jul - 1 - 2013 under Uncategorized
  • 2 cups yellow split peas
  • 8-10 cups of water
  • 1 chopped onion
  • 1 head of garlic about 7-10 pieces (reserve 1 chopped clove for chowkeing the dhal)
  • 1 tsp whole geera (reserve 1 tsp whole geera for chowkeing the dhal)
  • 1 tsp ground turmeric
  • Wiri wiri peppers
  • 2 tsp salt
  • Cuisine: Cooking time: 60 mins Serving: 6 people

    Dhal is a staple in West Indian cooking. It can be served alongside any dish; veg and non-veg; or just by itself as a soup or a protein packed drink. There’re are many different varieties of dhal and ingredient that can be added when making, but this recipe explains how to make plain yellow split pea dhal.


    • Wash split peas and begin boiling
    • About 5 minutes later, a foam will start to form around the sides of the pot. Using a spoon discard the foam
    • Add the chopped onions, garlic, peppers, turmeric, geera and salt
    • Boil for approximately 45 minutes on medium heat to low heat.¬† The water should start to reduce and the dhal should thicken
    • Using a dhal gutney, swivel the dhal until the onions, garlic, and peppers start to break down into a soupy mixture. Don’t mash too much peppers, it will be too spicy. If you don’t have a dhal gutney, you can use an immersion¬†blender or simply¬†the back of a spoon
    • Reduce heat to low
    • In a small frying pan, add about 2 tbsp. oil , the reserved chopped garlic and geera. Saute until the garlic starts turn slightly brown but not brown
    I used a ladle to fry the garlic and geera. Please be careful if you are using this method
    • Add to cooking dhal
    • Boil for 5 to 10 more minutes until the flavors are incorporated
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