Guyanese Style Dhal

Guyanese style dhal is a smooth blend of yellow split peas aromatics and spices toasted in oil. There are many variations in taste, texture, and look of dhal but all are equally tasty. This Guyanese dhal recipe can be made is made on the stove top.

Guyanese Dhal

My mom taught me how to make dhal when I was 11 or 12. She taught me the long way of boiling the yellow split peas until it was nice and soft. Chunkaying the dhal then bringing it all together with a dhal gutney (a simple wooden utensil used when making dhal). Chunkay is the Guyanese word for tadka, an Indian cooking method of tempering spices in oil, then pouring over a dish.

What you should know about this recipe.

• Simple ingredients: Besides the yellow split peas, which can be difficult to find in main stream supermarkets all of the other ingredients are readily available.
• Takes some time: This recipe takes some time and attention as the entire process is done on the stove top. Pressed for time? You can try my easy Instant Pot Dhal recipe.
• Tastes Great: Although this recipe is simple, the taste is complex. Split peas are stewed with spices until tender and then toasted cumin and garlic are added for an even greater depth of mouthwatering flavor.
• Super Versatile: Enjoy a big heaping bowl of dhal and rice, sip on it from a mug, or serve it with curry, veggies or other sides.

What is dhal?

Simply put dhal a dish made with different types of lentil and pulses, boiled and seasoned. This version is the Guyanese way of making dal that originated in India. In India many different lentils and pulses can be used to make dhal, like split pigeon peas, chick peas or channa and all varieties of lentils. Learn more about Indian dal at this link. However, in Guyana we only use yellow split peas to make dhal.

Ingredients for Guyanese Style Dhal

Make Guyanese dhal with yellow split peas, aromatics, water, and toasted warm spices.

• Yellow split peas: Thoroughly wash them to remove any debris and soaked over night for better results.
• Water: This is the liquid base of the recipe (not pictured)
• Chopped onion: For flavor.
• Garlic: Slices and grated
• Curry powder: Used for flavor and that distinct yellow hue. Some people just use turmeric but my mom always add curry powder to her dhal and I love the flavor.
• Garam masala: This optional ingredient is an Indian spice blend. it has a stong, sharp flavor and adds a nice flavor to the dhal
• Salt: This is added to taste.
• Oil: This is used for the chunkay (tadka) process.
• Whole cumin: Alternatively, use 1 teaspoon of geera (roasted ground cumin).
• Whole wiri-wiri peppers (optional): I love the added flavor these chilis add to the dhal, plus you can pop them open for some heat!

See recipe card for quantities.

How to Make Guyanese Style Dhal

Cook the Dhal

To make Guyanese dhal in a large stock pot add the water, split peas, curry powder, onions, whole garlic and salt. Mix well then add to high heat and bring to a boil, uncovered.

Then reduce the heat to medium and continue to boil, skimming off any scum that may rise to the top. Boil until the peas are completely tender and mushy. This may take up to 40 minutes depending on if you soak the peas or not. Then remove from the heat.

Chunkaying the Dhal

“Chunkay” is a Guyanese term that references the process of adding roasted spices and garlic cooked in hot oil. In Indian cuisine this is called a tadka and many different spices and ingredients can be added. In Guyana this is mainly done with dhal, chokas and kitchri (a rice dish that combines dhal and rice). The chunkay is the final step in traditional dhal making.

My mom chunkays her Guyanese dhal by roasting whole cumin seeds in a stainless steel ladle over an open flame. After roasting, she adds oil to the ladel, then thinly sliced garlic.

This is done over an open flame until the garlic develops a rich roasted color. You can also do this in a small frying pan. Some people also just add the cumin seeds and sliced garlic to the oil at the same time (without toasting the cumin seeds) and let it cook until it is golden brown.

When the garlic and cumin are dark brown (be careful not to burn it) add the hot oil directly to the pot of dhal. Then give it a good stir to combine. As a dinner party trick I often do this table side and the aroma is unmatched.

Substitutions & Variations

• Instant Pot Dhal. Want a quick and easy way to make Guyanese dhal? Try my Instant Pot Dhal Recipe and my mom approves it!
• Type of Split Peas. I have only ever used yellow split peas for my dhal. However, yellow split peas is hardly ever available in regular supermarkets and we sometimes have to go to a Caribbean, Mexican or Indian Market to find it. Recently my mother-in-law used green split peas to make her dhal and to both our surprise it tasted almost exactly as it does with yellow split peas. Just looked green, so if you don’t mind the color, give it a try.
• More Seasonings. This Guyanese style dhal recipe is incredibly versatile and I have tried this recipe many ways. Feel free to use your preferred spices and seasonings. You can add turmeric, ground geera, coriander, some spinach or even cilantro leaves.

Storage

Store leftover dhal in an airtight container in the fridge for up to 4 days, Some of the water may separate to the top of the dhal but that is normal.. Reheat it in the microwave or over medium heat on the stove. When reheating on the stove you may need to add a bit more water as the dhal may thicken when chilled.

Tips for the Best Guyanese Style Dhal

• If the dhal begins to dry out as it cooks, add small increments of water until you reach your desired consistency. Remember the dhal will thicken as it cools.
• If you are like my family and don’t like your dhal with whole roasted cumin seeds and chunks of “burnt” garlic floating in your dhal you can use an immersion blender to blend everything smooth.

Frequently Asked Questions