Small Batch Dhal (with Instant Pot option)

Ingredients

• 100 g (½ cup)yellow split peas
• 2 teaspoonsneutral cooking oil
• 75 g (½ cup)diced yellow onion
• 2garlic cloves, minced
• 2, or 1 smallwiri wiri peppers, or habanero or Scotch bonnet
• ½ heaped teaspoonground geera (ground roasted cumin)
• ½ heaped teaspoonMadras curry powder
• ¼ heaped teaspoonturmeric
• ¾ teaspoonsalt
• 1.4 litres (6 cups) for the hob, or 600 ml (2½ cups) for the Instant Potwater
• 2 teaspoonsoil
• ¼ teaspooncumin seeds
• 1 smallgarlic clove, thinly sliced

Instructions

1. 1

   Rinse the peas

   Rinse the split peas in a mesh strainer.

2. 2

   Start the dhal

   For the hob method, heat 2 teaspoons of oil in a deep pot over a medium heat. Add the onion, minced garlic and wiri wiri peppers and sauté until fragrant. Stir in the split peas, geera, curry powder, turmeric and salt.

3. 3

   Coat with spices

   Fry for a few minutes, until the spices look dry on the peas, then add the water.

4. 4

   Simmer until soft

   Bring to the boil, then turn the heat down to medium-low and simmer for 35–45 minutes, until the peas are soft and starting to break down.

5. 5

   Stir and skim

   Stir occasionally and skim off any foam if needed.

6. 6

   Blend the dhal

   Remove the wiri wiri peppers. Whisk the dhal until slightly smooth, or pulse it a few times with an immersion blender. Return the peppers to the dhal.

7. 7

   Rinse the peas

   For the Instant Pot method, rinse the split peas in a mesh strainer.

8. 8

   Load the pot

   Add the oil, onion, garlic and pepper to the pot and sauté until fragrant. Add the split peas, spices and salt, then sauté until the spices look dry on the peas. Pour in 600 ml (2½ cups) water.

9. 9

   Pressure cook

   Seal the lid and cook at high pressure for 15 minutes.

10. 10

    Release pressure

    After the 15-minute cook, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.

11. 11

    Blend the dhal

    Remove the peppers. Whisk the dhal until slightly smooth, or pulse it just a couple of times with an immersion blender. Return the peppers to the dhal.

12. 12

    Heat finishing oil

    Heat the oil in a small pan over a medium heat.

13. 13

    Fry garlic and cumin

    Add the cumin seeds and sizzle for about 30 seconds, until fragrant. Add the sliced garlic and fry until dark golden brown.

14. 14

    Finish the dhal

    Take the pan off the heat. Hold the pot lid in one hand and the pan of cumin and garlic in the other. Pour the hot oil and spices over the dhal while covering the pot at the same time to prevent splattering. Stir to combine.

What is West Indian dhal?

Dhal is a comforting dish of seasoned, simmered split pulses, enjoyed across the Caribbean as well as South Asia. In this West Indian version, yellow split peas are cooked with aromatics and spices, then finished with hot oil infused with cumin seeds and garlic.

The small-batch quantities make it practical when you want dhal for a few meals rather than a large pot. The hob and Instant Pot methods both aim for tender peas that can be whisked or briefly blended to a soft, spoonable consistency.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 8g protein, 25g carbs, 8g fat.

The split peas provide most of the carbohydrate, fibre and plant protein, while the cooking and finishing oils contribute most of the fat. Serve a bowl with roti or rice and add vegetables or a fresh salad to round out the plate.

The split peas and spices

Rinsed peas: a mesh strainer helps wash away dust before cooking. The peas soften in the seasoned liquid and start to break down as they simmer.

Geera and curry: ground roasted cumin gives the dhal its earthy backbone, while Madras curry powder and turmeric round out the flavour and colour. Frying the spices briefly with the peas helps coat them before the liquid goes in.

Choosing the pepper

Whole pepper: wiri wiri, habanero or Scotch bonnet brings heat and aroma as it cooks. Keep the pepper whole if you want to remove it before blending, as the method directs.

Heat control: pepper strength varies, so use one small pepper where specified and avoid breaking it open if you prefer a gentler result. Return it to the pot after blending for flavour without blending its seeds and flesh into the dhal.

Getting the texture right

On the hob: simmer over medium-low heat until the peas are soft and beginning to break down; this takes 35–45 minutes. Stir now and then, and skim away foam if it builds up.

Blending: whisk for a slightly smooth, rustic texture, or pulse an immersion blender just a few times. Too much blending can make the dhal overly smooth, so stop while some body remains.

The Instant Pot route

Liquid level: use 600 ml water for the pressure-cooker method, rather than the 1.4 litres used on the hob. Seal the pot and cook at high pressure for 15 minutes.

Pressure release: allow a 10-minute natural release after cooking, then carefully vent the remaining pressure. Follow your appliance’s instructions when opening the lid.

The finishing oil

Cumin seeds: sizzling them in the finishing oil for about 30 seconds releases their aroma. Add the sliced garlic afterwards so it has less time to cook.

Garlic colour: fry the slices until dark golden brown, then take the pan off the heat. Pour the hot oil over the dhal while covering the pot to guard against splashes, and stir it through.

What to serve with dhal

Roti or rice: both make a satisfying base for the dhal and help soak up its spiced, soft texture. Serve it alongside your favourite stews and curries as suggested.

A fresh side: add a simple salad or cooked vegetables if you want more variety on the plate. Serve the dhal hot so its cumin-and-garlic finish is aromatic.

Recipe notes & tips

• Rinse the split peas thoroughly before starting either method.
• Keep the whole pepper intact if you want to remove it before blending.
• Stir the hob version occasionally so the peas cook evenly.
• Pulse an immersion blender briefly to keep some texture.
• Watch the sliced garlic closely as it can darken quickly.
• Cover the pot as you pour in the hot finishing oil to reduce splattering.

Variations

• Milder dhal: use a less fiery pepper and remove it before blending.
• More texture: skip the immersion blender and whisk just until the dhal loosens.
• Extra garlic: add another thinly sliced clove to the finishing oil.
• Spicier finish: add a little more pepper, keeping in mind that its heat varies.
• Hob-only batch: use 1.4 litres water and follow the 35–45 minute simmer method.

Common mistakes to avoid

• Using the wrong water amount: use 1.4 litres for the hob or 600 ml for the Instant Pot.
• Blending for too long: pulse only briefly to retain a little texture.
• Breaking the pepper before cooking: leave it whole if you plan to remove it before blending.
• Skipping the occasional stir: stir the hob pot now and then as the peas soften.
• Burning the garlic: add it after the cumin seeds and fry only until dark golden brown.
• Pouring uncovered: hold the pot lid over the pot as you add the hot finishing oil.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan, stirring and adding a splash of water if the dhal has thickened; heat until piping hot.

Frequently asked questions