Caribbean Dhal


1 tablespoon oil

1 onion, chopped

2 cloves garlic, chopped

1/2 Scotch Bonnet pepper

1 cup yellow split peas

6 cups water

1/2 teaspoon ground turmeric

1 1/2 teaspoons roasted cumin powder

6 leaves Shadoe Beny, finely chopped

salt, to taste


  • Heat oil.  Saute onion and garlic for a few minutes, until softened.  Add peas and stir fry for one minute.  Add turmeric, cumin and water and bring to a boil.
  • Reduce to a simmer and cook for 45-50 minutes, until tender.
  • Let cool for 5 minutes.  Remove the hot pepper.
  • Put half of it in the blender and puree.  Return to the pot with the rest of the dal and stir to combine.
  • Add the shadoe beny and salt.  Stir to combine.