- 1/2 cup yellow split peas (dried)
- 5–6 cups water
- 3 tablespoons oil (vegetable or coconut oil works best)
- 1 cup chicken stock (or vegetable broth for a vegetarian option)
- 1/2 teaspoon cumin
- 3 cloves garlic, sliced
- 1/2 teaspoon curry powder
- 1 teaspoon salt (adjust to taste)
- 1 whole wiri wiri pepper (optional, for heat)
Required Kitchen Tools
Cooking Guyanese Dhal is simple, but having the right kitchen tools makes it even easier and more enjoyable. Here’s what I always use:
- Large Pot or Pressure Cooker – To cook the split peas until soft and tender. A pressure cooker saves time if you’re in a hurry.
- Blender or Immersion Blender – For creating that smooth, creamy texture I love in my dhal.
- Frying Pan – To fry garlic slices to a golden-brown perfection, which adds incredible flavor.
- Measuring Cups and Spoons – To accurately measure spices, oil, and water for consistent results.
- Wooden Spoon or Spatula – For stirring the dhal while it simmers without breaking the texture.
Having these tools ready ensures a smooth cooking process and helps achieve that authentic Guyanese dhal taste I aim for every time.
