• Rinse and soak the split peas in two cups of water over night, if time allows. This helps to speed up the cooking process.
• When ready to cook grate 4 of the garlic cloves and thinly slice the other two and set aside.
• Then drain the water from the soaked split peas and rinse thoroughly then add the split peas, water, diced onions, 4 of the garlic cloves (grated), whole wiri wiri peppers (if using) the curry powder, the garam masala and the salt to a stock pot.
• Mix well and add uncovered to high heat. Bring to a roaring boil, then reduce the heat to medium. Continue to boil until the split peas is tender (about 30 minutes). Skim any scum that rises to the top of the pot along the way. Once the peas are tender remove from the heat. You can pop open the wiri wiri peppers for additional heat or leave them intact for a bit of fruity flavor but no heat.

Chunkay the Dhal

• Add a frying pan to medium heat and when it is hot, add the whole cumin (geera), toast until it gets a bit dark in color then add the oil and the sliced garlic. Cook until the garlic slices are dark brown in color but not burt (45 seconds to 1 minute). Then remove from the heat.
• Pour the hot oil with the cumin and garlic directly to the pot with the cooked split peas and aromatics and mix well with a whisk or a dhal gutney.

Optional Steps

• Use a hand blender to blend the dhal until the garlic and roasted cumin seeds are completely mixed into the split peas.