Yield: 8 – 10 portions
1 Cup of Yellow Split Peas (Washed and Soaked)
5 Cups Water
1 Tsp Salt
½ Tsp Turmeric Powder
½ Tsp Grounded Geera (Cumin)
7 Cloves Garlic, minced
¼ Cup Onions, minced
2 Pimento Peppers, minced
2 Tbsp Vegetable Oil
¼ Tsp Whole Cumin Seeds
3 Carapoulay Leaves (Curry Leaves)
Salt & Black Pepper to taste.
Pour split peas into a bowl and wash thoroughly under running water to remove any residue of silt, stone or anything unfavorable then drain. Allow split peas to soak in water overnight just enough to cover the surface. This would allow the pulses to soften and absorb water hence making it easier to cook.
Place a medium high sided pot on high heat. Pour in the 5 cups of water. Add the presoaked split peas ensuring to discard the water it was soaking overnight in.
Drizzle in the salt, turmeric powder, grounded geera, 5 of the minced garlic cloves, onions and the pimento peppers. Stir well and bring to a boil.
Once dhal has come to boiling point, reduce heat to medium and allow to simmer for 30 – 35 minutes stirring every 10 minutes or so.
Once water has reduced slightly and peas have softened and begin to break into smaller pieces, remove from the stove and set aside.
With an immersion blender, pulverize the dhal mixture until a smooth pureed consistency is achieved. Return dhal to medium heat on the stove and simmer for 5 - 10 minutes. If you desire a thicker dhal, allow to reduce more or if you prefer a thinner consistency; add a little water to adjust.
In a small sauté pan, add the vegetable oil to heat. Once hot, place in the cumin seeds and carapoulay leaves to toast for a minute. Then add in the remaining minced garlic to fry for 30 seconds.
Carefully pour this hot infused oil into the dhal away from your face to prevent any splattering on your skin.
Stir to incorporate well. Season with salt and black pepper to taste.
Remove Dhal from the heat and set aside.
Serve with boiled rice, various rotis, or even in a bowl on its own as a soup course.