Guyanese Dhal

Name: Guyanese Dhal
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Cuisine: Guyanese
Ingredients: 1 cup yellow split peas; 1 tsp turmeric; 4 cups water; 3 cloves garlic, minced; 1 tsp cumin seeds; 1 small onion, diced; 1 wiri wiri pepper, whole; 2 tbsp vegetable oil; Salt; Fresh cilantro for garnish

Dhal (DAHL)

Spiced Yellow Split Pea Soup

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 187 kcal

Silky smooth split pea soup tempered with cumin, garlic, and wiri wiri pepper, an essential accompaniment to every Guyanese rice meal.

Nutrition & Info

Protein 12.0g

Carbs 28.0g

Fat 3.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

medium pot wooden spoon small skillet for tempering

Presentation Guide

Vessel: small bowl or poured over rice

Garnishes: cilantro, cumin tadka

Accompaniments: white rice, roti, curry

Ingredients

1 cup yellow split peas
1 tsp turmeric
4 cups water
3 cloves garlic, minced
1 tsp cumin seeds
1 small onion, diced
1 wiri wiri pepper, whole
2 tbsp vegetable oil
Salt
Fresh cilantro for garnish

Instructions

1
Wash split peas thoroughly and add to a pot with water and turmeric. Bring to a boil, skimming any foam.
2
Reduce heat and simmer thirty minutes, stirring occasionally, until peas completely break down into a smooth soup.
3
In a small skillet, heat oil until very hot. Add cumin seeds and let them sizzle and pop for ten seconds.
4
Add garlic and onion to the skillet and fry until golden brown. This is the tadka or tempering.
5
Pour the hot tadka into the dhal pot, add whole wiri wiri pepper, and stir. Simmer five more minutes.
6
Season with salt and garnish with cilantro. Serve as a sauce over rice or alongside roti.

💡

Did You Know?

Guyanese families often judge a cook by their dhal, saying a good cook can make even plain dhal taste extraordinary.

Chef's Notes

Equipment Tips

medium pot
wooden spoon
small skillet for tempering

Garnishing

cilantro, cumin tadka

Accompaniments

white rice, roti, curry

The Story Behind Guyanese Dhal

Dhal came to Guyana with Indian indentured laborers in the 1830s and became the most universally eaten dish across all ethnic groups. Its simplicity and nutrition made it invaluable on the sugar plantations. The Guyanese version tends to be thinner than Indian dhal, more of a soup or sauce poured over rice. The addition of wiri wiri pepper is the distinctly Guyanese touch that sets it apart from its Indian ancestor.

🕐 Traditionally enjoyed daily with lunch and dinner 📜 Origins: Indo-Guyanese tradition

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