Sides
Guyanese Dhal
The Quirky Foodster Team
Ingredients
- 250g (1 1/4 cups) yellow split peas, rinsed
- 1L (4 cups) water
- 3g (1/2 tsp) turmeric
- 5g (1 tsp) salt, or to taste
- 30ml (2 tbsp) vegetable oil
- 5g (1 tsp) cumin seeds (geera)
- 3 cloves garlic, thinly sliced
- 1 wiri wiri pepper, whole (optional)
Method
- Combine split peas, water and turmeric in a pot. Bring to a boil, then reduce heat and simmer 35-40 minutes, stirring occasionally, until peas are fully soft.
- Whisk vigorously until smooth and porridge-like, adding a little water if too thick. Season with salt.
- Heat oil in a small skillet until shimmering. Add cumin seeds and garlic, frying until the garlic turns golden and fragrant, about 45 seconds — this is the 'chunkay'.
- Pour the hot tempered oil directly over the dhal (it will sizzle) and stir through immediately.
- Serve hot, ladled over rice.
Introduction: Dhal, a smooth split-pea porridge tempered with toasted cumin and garlic in hot oil ('chunkay'), is a near-daily accompaniment in Indo-Guyanese households, typically ladled over rice alongside curry or vegetables.
Cultural Background: Dhal, a smooth split-pea porridge tempered with toasted cumin and garlic in hot oil ('chunkay'), is a near-daily accompaniment in Indo-Guyanese households, typically ladled over rice alongside curry or vegetables.
Tips: Whisking vigorously after cooking is what gives Guyanese dhal its characteristic smooth, pourable texture. Have the chunkay ready to pour the moment it's done, as the garlic can burn quickly.
Variations: Add a whole wiri wiri pepper during simmering for background heat without overwhelming spice. Stir in a squeeze of lime just before serving for brightness.
Storage: Refrigerate in an airtight container for up to 4 days; thickens when chilled.
Reheating: Reheat on the stovetop over low heat, whisking and adding a splash of water to loosen to the desired consistency.
Nutrition: Approx. 180 kcal, 11g protein, 26g carbohydrate, 6g fat per serving.
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