Easy Pigeon Peas Dhal
A comforting Caribbean pigeon peas dhal made with frozen pigeon peas and yellow split peas, finished with a traditional garlic and cumin chunkay for rich flavor and aroma.
Ingredients
- 4 cups green pigeon peas thawed, rinsed, drained
- 3/4 cup yellow split peas
- 12 cloves garlic divided
- 1/4 scotch bonnet pepper
- 1 medium onion roughly chopped
- 1 teaspoon Caribbean green seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon salt adjust to taste
- 3/4 tablespoon turmeric
- 10 –12 cups water boiling
- 2 1/2 tablespoons vegetable oil
- 3/4 teaspoon geera seeds cumin seeds
- 2 –3 curry leaves optional
Instructions
- Add the thawed, rinsed, and drained pigeon peas to a deep soup pot, along with the yellow split peas, 7 cloves of garlic, the scotch bonnet pepper, onion, green seasoning, black pepper, salt, and turmeric.
- Pour in 10 cups of boiling water, turn on the stove and bring to a boil. Reduce to a simmer and continue cooking, adding more boiling water as necessary as it simmers.
- After about 1 hour and 45 minutes, the pigeon peas should be fully cooked and tender.
- Taste and adjust the salt to your liking, then use a swizzle stick (aka dhal gutney) to break down some of the peas. You may use an immersion blender, but pulse gently so you do not create too much foam, as it will change the texture of the finished pigeon peas dhal.
- In a small frying pan (traditionally a kalchul, also spelled karchul or kalchool would be used), add the vegetable oil, remaining garlic, geera (cumin) seeds, and curry leaves if using. Heat on a high flame and allow the garlic to burn or char.
- Being very careful, pour this hot oil mixture into the pigeon peas dhal and stir well. This step is known as chunkay. The moment the hot oil hits the dhal, your entire kitchen fills with a wonderful garlic and cumin scent, and that unmistakable sizzle takes me right back to my childhood.
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Notes
Frequently Asked Questions
What is a kalchul? A kalchul, also spelled karchul or kalchool, is a traditional metal ladle or small pan used in Caribbean and Indian cooking to perform the chunkay step. It allows you to heat oil and spices at high temperatures before pouring directly into dishes like dhal. What is a dhal gutney? A dhal gutney (or dal gotni) is a traditional wooden whisk or swizzle stick used in Caribbean cooking (Trinidad and Tobago, and Guyana), particularly to break down boiled yellow split peas into a smooth, creamy consistency when making dhal. Do I need the yellow split peas? Yes, the yellow split peas are important because they break down as the dhal simmers and naturally thicken the final dish, giving it the proper consistency. Can I use fresh pigeon peas instead of frozen? Yes, fresh pigeon peas can be used if available. The cooking time may vary slightly, but the overall method remains the same. Tried this recipe?Let us know how it was!