📝 About This Recipe
This comforting Caribbean staple is a silky, protein-packed soul food that traces its roots from Indian indentured laborers to the vibrant kitchens of the West Indies. Simmered until the split peas dissolve into a golden velvet, it is infused with pungent turmeric and aromatic garlic before being finished with a dramatic 'tarka' or 'chonkay' of sizzling cumin seeds. It is the ultimate bridge between creamy texture and earthy, spiced warmth that defines Caribbean home cooking.
🥗 Ingredients
The Pulse Base
- 1 cup Yellow Split Peas (rinsed thoroughly until water runs clear)
- 5 cups Water (plus more if needed for desired consistency)
- 1 teaspoon Turmeric Powder (Saffron) (for that iconic golden hue)
- 4 cloves Garlic (smashed)
- 1 whole Green Habanero or Scotch Bonnet (kept whole to avoid excessive heat)
- 1.5 teaspoons Salt (adjust to taste)
Aromatics & Flavor Boosters
- 1/2 Onion (finely diced)
- 3 leaves Culantro (Shado Beni) or Cilantro (finely chopped)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Chonkay (Tempering Oil)
- 2 tablespoons Vegetable Oil or Ghee (high smoke point is essential)
- 1 tablespoon Cumin Seeds (Geera) (whole seeds)
- 3 cloves Garlic (sliced thinly)
👨🍳 Instructions
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1
Thoroughly rinse the yellow split peas in a fine-mesh strainer under cold running water until the water is no longer cloudy. This removes excess starch and ensures a clean flavor.
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2
In a heavy-bottomed pot or dutch oven, combine the rinsed split peas, 5 cups of water, smashed garlic cloves, turmeric powder, and diced onion.
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3
Bring the mixture to a rolling boil over medium-high heat. You may see some gray foam rise to the top; skim this off with a spoon and discard it.
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4
Once boiling, add the whole Scotch Bonnet pepper (be careful not to burst it) and the salt. Reduce the heat to medium-low and cover the pot partially.
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5
Simmer for 40-50 minutes. The peas are ready when they are very soft and start to break apart easily when pressed against the side of the pot.
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6
Carefully remove the whole pepper and set aside. Use a 'dhal gutney' (a traditional wooden swizzle stick) or a wire whisk to vigorously beat the peas until the mixture is smooth and creamy.
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7
If the dhal is too thick, whisk in a little boiling water to reach your preferred consistency. It should be pourable but substantial. Stir in the chopped culantro or cilantro.
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8
Now for the 'Chonkay': In a small metal ladle or a very small frying pan, heat the oil or ghee over medium-high heat until it is shimmering and near smoking point.
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9
Add the sliced garlic to the hot oil. Once the garlic edges turn golden, add the cumin seeds. Let them sizzle and darken to a deep chocolate brown (but not black) to release their smoky aroma.
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10
Carefully and quickly pour the hot oil and spices directly into the pot of cooked dhal. It will hiss and splatter beautifully—this is the magic moment where flavor is locked in.
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11
Immediately cover the pot for 2 minutes to trap the aromatic smoke, then stir everything together.
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12
Taste and adjust salt if necessary. Serve hot and enjoy the layers of earthy flavor.
💡 Chef's Tips
For the smoothest texture, soak your split peas for 2 hours before cooking to reduce time and ensure even softening. Never add cold water to the dhal once it has started cooking; always use boiling water to maintain the temperature and texture. Be brave with the 'Chonkay'—the cumin seeds should be very dark brown to achieve that signature smoky Caribbean taste. If you don't have culantro (shado beni), cilantro is a fine substitute, but add a tiny bit of extra minced garlic to mimic the punchy flavor. Avoid bursting the Scotch Bonnet pepper unless you want extreme heat; the whole pepper provides a beautiful floral aroma without the fire.
🍽️ Serving Suggestions
Serve over fluffy white basmati rice with a side of spicy mango talkari or lime pickle. Pair with warm, buttery Sada Roti or Paratha (Buss-up-shut) for the ultimate dipping experience. Accompany with 'Bigan Choka' (roasted eggplant) and fried saltfish for a full Caribbean breakfast spread. Goes beautifully as a side dish to Caribbean-style curried chicken or goat. Enjoy as a thick, comforting soup on its own with a squeeze of fresh lime juice.