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Split Pea Dhal

A silky Caribbean style yellow split pea soup infused with garlic, turmeric, and freshly tempered spices.

60 minEasyServes 4220 cal/serving

CaribbeanSoupStovetopVeganVegetarianHigh FiberHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-Free

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Ingredients

  • 1 cup yellow split peas, rinsed
  • 5 cups water
  • 1/2 tsp ground turmeric
  • 2 stalks scallions, chopped
  • 6 garlic cloves, sliced
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 1 tsp whole cumin seeds
  • 1/2 scotch bonnet pepper, minced

Instructions

  1. 1

    Combine 1 cup rinsed yellow split peas, 5 cups water, 1/2 tsp ground turmeric, 2 stalks chopped scallions, and half of the 6 sliced garlic cloves in a pot.

  2. 2

    Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for 40 minutes until peas are tender.

  3. 3

    Whisk the cooked peas vigorously until smooth, then stir in 1 tsp salt.

  4. 4

    Heat 2 tbsp vegetable oil in a small skillet over medium heat, then add 1 tsp whole cumin seeds, 1/2 minced scotch bonnet pepper, and remaining garlic.

  5. 5

    Fry for 2 minutes until garlic turns golden brown, then pour the hot mixture into the pot and stir.

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Questions

How long does Split Pea Dhal take?

As written, 60 minutes: 15 of prep and 45 of cooking. The longest single stretch is step 2 (40 minutes): "Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for 40 minutes until peas are tender."

What should Split Pea Dhal look like when it is ready?

Go by the cues in the method rather than the clock. Step 2: cook until peas are tender. Step 5: cook until garlic turns golden brown.

What can I use instead of Scotch bonnet in Split Pea Dhal?

The entry for Split Pea Dhal calls for 1/2 scotch bonnet pepper, minced. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

How hot is Split Pea Dhal?

Yes, it is properly hot. The heat in Split Pea Dhal comes from 1/2 scotch bonnet pepper, minced. For a milder plate, remove the seeds and ribs from the scotch bonnet, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How long does Split Pea Dhal keep?

Refrigerate Split Pea Dhal for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Serve it with

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