Guyanese Style Dhal

Guyanese style dhal is a smooth blend of yellow split peas, curry powder, turmeric, and roasted spices. There are many variations in taste, texture, and look of dhal but all are equally tasty. This traditional Guyanese dhal recipe is made using a pressure cooker or stock pot.

Course Soup, Vegan, Whole30

Cuisine Guyanese, Guyanese/Indian

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Prep Time 10

Cook Time 30

Servings

Calories 211kcal

Equipment

Pressure cooker or Stockpot
Skillet
Whisk/Immersion Blender/Dhal Gutney

Ingredients

1 cup Yellow Split Peas washed
6 cups Water
1 tbsp Curry Powder
½ Small Chopped Onion
½ tsp Garam Masala optional
1 tsp Salt
4 Garlic Cloves whole, or 1 teaspoon of granulated garlic
3 Garlic Cloves finely chopped
¼ cup Oil
1 tbsp Whole Cumin or 1 tsp Geera

Instructions

In a pressure cooker, add water, split peas, curry powder, onions, whole garlic and salt.
Mix together and pressure cook on high heat for 20 minutes or when split peas are completely soft and no longer grainy.
Alternatively, if you don't have a pressure cooker you can put all the ingredients in a large stock pot and cook until the split peas is soft. It will take about 40 minutes.

Chunkay the Dhal

Add whole cumin to frying pan on medium heat and toast until dark brown in color, toss often to avoid burning.
Then add the oil to the toasted cumin, followed by the cloves of finely chopped garlic and cook until the garlic is almost burnt.
Next add the cooked garlic, oil and roasted cumin to the cooked split peas.
Give a good stir and your dhal is ready!

Optional Steps

Use a hand blender the dhal until the garlic and roasted cumin seeds are completely mixed into the split peas.
If you don't have a hand blender you can blend with a whisk, let the dhal sit for at least 30 mins and then strain with a tight sieve to remove the bits of burnt garlic and whole cumin seeds.

Nutrition