DHAL

Ingredients

½ lb split peas

4 – 5 cups water

1 tsp turmeric powder

4 cloves garlic (3 chopped, 1 whole)

1 medium onion, diced

½ tsp ground cumin

½ tsp coriander powder

¼ tsp all purpose seasoning

Salt and black pepper to taste

2 tbsp oil

1 tsp whole cumin seeds

¼ scotch bonnet pepper cut in large pieces (no seeds) 

Directions

1. Soak peas in water about 1 hour or preferably overnight.
2. In a pot, add water, split peas, turmeric powder, 2 cloves garlic, onion, and cumin. Boil until the peas are very tender. Some additional water may need to be added during this step. Add salt, pepper and all purpose seasoning.
3. While the peas are cooking and they start to soften, swizzle with a swizzle stick or whisk intermittently. The peas will begin to become one with the liquid. Taste and adjust seasoning if necessary.
4. In a small pan, heat oil. Add garlic clove and cumin seeds. Fry until the clove of garlic is black . Quickly add the scotch bonnet pepper to the hot oil and pour this mixture over the cooked peas covering the pot as the flavoured oil is added as it will splatter.
5. When the oil has settled, stir and let cook over a low heat for approximately 5 – 10 minutes. Serve with white rice or roti.