Lentils and Split Peas Dhal (Trini Lentil Dhal)
A comforting Caribbean dhal made with yellow split peas, lentils, garlic, turmeric, and a fragrant garlic oil finish, perfect with rice or roti.
Ingredients
- 1 cup yellow split peas
- 1 cup lentils
- 4 cloves garlic divided; 2 diced, 2 sliced
- 3/4 teaspoon salt
- 3/4 teaspoon turmeric
- 1/4 small onion sliced thin
- 1/4 teaspoon black pepper
- 1/2 hot pepper optional
- 8 cups water adjust as needed
- 3 tablespoon vegetable or olive oil
Instructions
- Rinse split peas and lentils thoroughly; drain.
- Bring 8 cups water to boil in large pot. Add lentils, split peas, onion, 2 diced garlic cloves, turmeric, salt, black pepper, and hot pepper (if using).
- Reduce to a gentle simmer with lid slightly ajar. Cook about 80 minutes (or 15 minutes in pressure cooker), stirring occasionally and skimming any foam.
- Once peas are soft but still holding shape, whisk gently to break down some into a thick stew.
- In a small frying pan, heat oil. Add remaining 2 garlic slices and fry until edges darken.
- Carefully pour hot garlic oil into dhal over the garlic. Stir and taste. Adjust salt as needed.
- Serve hot with rice, roti, or as a bowl of soup.
Notes
It’s easier to add more salt if necessary than remove excess salt. So at the end, do taste to see if there’s enough to your liking. It took me a few tries of making this before I got the salt just right. I added too much at the start and had to work with salty dhal. So take my advice and start with a little and add accordingly.
BTW for some reason this goes a bit more salty when it cools down.
I started with 8 cups of water, but if you find that it becomes overly thick, feel free to add more.
Tried this recipe?Let us know how it was!