7 cups of water

1/12 cups of dhal or yellow split pea, rinsed

1/2 of an onion sliced

3 cloves of garlic, crushed

1 habanero pepper (or your heat level)

1/4 teaspoon turmeric

1/4 teaspoon geera (this is smoked cumin seeds, ground)

1 teaspoon green seasoning (optional)

1 red pimento pepper (Trinidad seasoning pepper) optional

3/4 teaspoon salt

1/4 cup of vegetable oil

1/4 teaspoon cumin seeds

1 clove of garlic crushed


Bring the 7 cups of water to a rapid boil. Add the dhal or split peas, onion, 3 gloves of garlic, habanero, pimento pepper, turmeric, geera, green seasoning and salt to the pot.

Place a wooden spoon over the top of your pot to prevent boiling over. Because it will.

Reduce the heat to low simmer and let this cook for 20-25 minutes. The pea should be easy to squeeze with the back of a spoon.

You can use a traditional swizzle stick or an immersion blender to puree the dhal. Some people will like it chunky and some folks like myself likes it smooth.

Remove the dhal from the heat and set aside.

In a ‘khalchul’ or an iron/metal ladle, heat the 1/4 cup of vegetable oil.

Add the cumin seeds. Once the seeds have changed color to brown, gently add the 1 clove of garlic to it. It will sizzle and try to bubble over. So be carful with this process.

Once the garlic is brown, add the whole ladle to the dhal and cover immediately with a pot cover to prevent the dhal from spattering all over you.

You can drink this as a soup or serve it with rice and a curry.

Note*** you can see more videos like this on my Youtube Channel.


Print Friendly