Guyanese Dhal
Ingredients
- 1 cup split peas
- 1 onion
- 6 garlic cloves
- 2 wiri wiri pepper
- 1 tbsp curry powder
- 1 tsp garam masala
- ½ tsp turmeric
- 1 tsp ground geera
- 1 ¼ tsp salt
- 1 ½ tsp vegetable oil
- 1 tsp whole geera
Instructions
- All ingredients ready? Let's begin!
- Rinse the split peas a few times using cold water and drain.
- Peel and finely dice the onion.
- Peel and finely dice or press the garlic. Set 2 aside.
- Carefully destem and deseed the wiri wiri peppers before chopping into small pieces.
- In a large stock pot, add 6 cups of water and bring to a boil.
- Once the water is boiling, add curry powder, chopped onions and 4 portions of garlic, garam masala, turmeric, ground geera, and salt. Stir briefly to combine.
- Cook over medium-high heat for 40 minutes or until the split peas are soft.
- Add all the contents of the pot to a heavy-duty blender or food processor. Pulse to blend until the contents have become thick and smooth with no lumps.
- Return the blended mixture back into a pan and bring to a boil over high heat.
- Once the mixture reaches a boil, turn the heat down to medium and allow to simmer for about 20 minutes. The soup should get thicker during this time.
- If you want an even thicker soup, keep simmering it. Otherwise, remove from heat.
- Heat the oil in a small pan over medium-high heat. Once the oil is hot, add the remaining garlic and whole geera.
- Stir constantly for about 5 minutes or until the garlic and geera become very aromatic and even slightly burnt.
- Add the toasted garlic and geera to the main soup mixture (be very careful as the hot oil has a tendency to splash).
- Stir the garlic and geera into the soup and ladle into bowls. Serve hot and enjoy!
Nutrition
Calories: 121kcal | Carbohydrates: 23g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 488mg | Potassium: 81mg | Fiber: 8g | Sugar: 2g | Vitamin A: 51IU | Vitamin C: 7mg | Calcium: 75mg | Iron: 2mg