Dhal (Green Split Peas)
Updated: Apr 6, 2020
Dal (also spelled daal, dail, dhal, dahl; pronunciation: [d̪aːl]) is a term used in the Indian subcontinent for dried, split pulses (legumes)—that is, lentils, peas, and beans. The term is also used for various soups prepared from these pulses. In Trinidad and Tobago however, the term is applied to a type of split peas puree that we cook by adding burnt garlic, geera (cumin) and some hot pepper using a method we call chunkaying. Usually, we use the yellow spilt pea to make dhal but I have been anxious to try the green pea and it did not disappoint. The flavors are just slightly different but still very delicious. Here is my recipe for green split pea dhal. Enjoy.