Guyanese dhal - By: Alica
- 1 cup dried yellow split peas, rinsed
- 2 tbsp oil
- 1/2 medium yellow onion, sliced
- 3 cloves garlic, minced
- 2-3 wiri wiri peppers
- 1/2 tsp garam masala
- 1/2 tsp geera (roasted cumin)
- 1/2 tsp curry powder
- 1/2 tsp turmeric
- 1/4 cup tomato, diced
- handful of frozen or fresh spinach (optional)
- 1 1/2 tsp salt
- 4 1/4 cups water
- 1 large garlic clove, sliced (or two small ones)
- 1/2 heaping tsp geera (cumin seeds)
- 2 tbsp oil
Rinse and drain split peas, set aside. Slice onion, mince garlic and chop tomato. Set aside.
1. Press SAUTE and wait 30 seconds for instant pot to heat up. Add 2 tbsp oil. Add onion,
garlic, pepper, and spices. Fry until onions become tender.
2. Add yellow split peas. Fry a few minutes then add tomato, spinach and water.
3. Press CANCEL to get out of SAUTE mode.
4. Secure the lid, turn the pressure valve to "sealing".
5. Press PRESSURE COOK and set time to 12 minutes.
6. When time is up and instant pot beeps, let pressure naturally release until screen reads LO:15.
7. Now turn valve to "venting." When all pressure is released, open lid.
8. Use a whisk or dhal ghutni to mash dhal and make smooth.
1. In a small sauce pot or ladle, add 2 tbsp oil. Heat on low. Add geera and fry a few minutes.
Add garlic. When garlic is dark brown, remove from heat. Quickly pour over dhal and cover
with lid to avoid splatter. Stir to layer flavors.
2. If dhal is too thick for your liking, boil 1/2 cup of water and add a little at a time until desired
consistency is reached. Press "SAUTE" and let everything simmer 2-3 minutes to emulsify.
Dhal will thicken slightly when cool.
If you'd like to soak your peas before cooking follow these directions: Soak peas in water
overnight or for 30 min minimum then cook. Follow instructions to make dhal. Pressure cook for
5 min (instead of 12 min) then slow release 10 minutes. After screen reads LO:10, turn valve from
sealing to venting until all pressure releases.