Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Vegetarian
Cuisine: East Indian
Servings: 6
Author: Felix (Simply Trini Cooking)


  • 1 cup split peas
  • 1 small onion
  • 1 pimento
  • 4 leaves chadon beni
  • 1/2 tsp. geera cumin
  • 1/2 tsp. saffron hardi powder
  • 4 cloves garlic
  • Salt to taste
  • 1 tbsp. olive oil


  • Soak the split peas overnight. Chop the onion, pimento, and chadon beni.
  • Pour the peas, onion, pimento, 2 cloves garlic, chadon beni and saffron powder in a pressure cooker with the water for about 15 minutes.
  • When done, add salt and geera; swizzle well to a pureed consistency.
  • Chongkay the dhal by frying the other two cloves of garlic in a kalchul and when brown add to the dhal. (Caution: this process makes a loud frying sound when the hot oil and garlic is added. To prevent burns, when the oil is added, cover the pot with the pot cover at once. ).
  • Serve hot.


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Recipe © Simply Trini Cooking. All rights reserved

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