How To Make Tasty Guyanese Dhall/yellow split peas with Spinach /Poi Bhagee

split peas

🥗Healthier: lentils

💰Cheaper: yellow peas

Lentils are often less expensive and cook faster.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthier fats while canola is cost-effective.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper offers a milder flavor, while jalapeño is often cheaper.

cumin

🥗Healthier: coriander

💰Cheaper: caraway seeds

Coriander is a healthier spice option, while caraway can be less expensive.

Boil water in a pot.

Add 1 cup of washed yellow split peas (dal) to the boiling water.

Remove any white foam floating on top.

Add 1 tablespoon of salt, 3 cloves of garlic, 2 whirly red peppers, and 1/4 teaspoon of turmeric powder to the pot.

Stir the ingredients together.

Cover the pot and let it boil on medium-low heat for about 20 minutes, ensuring steam can escape.

After 20 minutes, crush the garlic and red pepper in the pot to release the aroma.

Cover the pot again and let it boil for another 15 minutes.

After 15 minutes, use a swizzler to blend the dal until it reaches a smooth consistency with no grains.

Check the salt and consistency, and boil longer if a thicker consistency is desired.

Add fresh spinach leaves to the dal and stir for about half a minute.

Heat oil in a ladle and add cumin seeds to fry until fragrant.

Add 1 chopped clove of garlic to the oil and fry until golden brown.

Pour the hot oil mixture into the dal, which will create a sizzling noise, enhancing the flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary