Lentils and Split Peas Dhal (Trini Lentil Dhal)
This Lentils and Split Peas Dhal (Trini Lentil Dhal) brings together two pantry staples for a warming, protein-rich stew that tastes like home. I still recall lining up in my grandmother’s kitchen with bowl in hand, waiting for my first serving—a memory that inspired this version.
Ingredients
- 1 cup yellow split peas
- 1 cup lentils
- 4 cloves garlic (divided; 2 diced, 2 sliced)
- 3/4 teaspoon salt
- 3/4 teaspoon turmeric
- 1/4 small onion (sliced thin)
- 1/4 teaspoon black pepper
- 1/2 hot pepper (optional)
- 8 cups water (adjust as needed)
- 3 tablespoon vegetable (or olive oil)
Method · 1 h 15 min
- Rinse split peas and lentils thoroughly; drain.
- Bring 8 cups water to boil in large pot. Add lentils, split peas, onion, 2 diced garlic cloves, turmeric, salt, black pepper, and hot pepper (if using).
- Reduce to a gentle simmer with lid slightly ajar. Cook about 80 minutes (or 15 minutes in pressure cooker), stirring occasionally and skimming any foam.
- Once peas are soft but still holding shape, whisk gently to break down some into a thick stew.
- In a small frying pan, heat oil. Add remaining 2 garlic slices and fry until edges darken.
- Carefully pour hot garlic oil into dhal over the garlic. Stir and taste. Adjust salt as needed.
- Serve hot with rice, roti, or as a bowl of soup.
Seasoned with garlic, turmeric, and black pepper, then finished with aromatic garlic-infused oil, this dhal is warming and satisfying. It’s vegan, vegetarian-friendly, gluten-free (with the right stock), and perfect with rice, roti, or even on its own as a soup. For more convenience, portion and freeze the leftovers; you’ll thank me later.
