Small Batch Dhal (with Instant Pot option)

If you’ve ever wanted a comforting bowl of dhal without committing to a giant pot, this one’s for you. Dhal is a dish made from various lentils, peas, or beans and cooked with spices. The texture can vary from one that is soup-like, or thick like porridge. This dish is a contribution to West Indian cuisine by the Indian indentured laborers who were brought to the region after slavery was abolished.

The dhal made in Indo-Caribbean cuisine is almost always made using yellow split peas and sometimes with a bit of green split peas. It is common to add a handful of spinach, a few saijan (moringa) sticks, or whole okra. We enjoy this as complimentary part of a meal, it sort of unites the entire plate. It is also common to drink a cup of dhal right after it is done boiling and has cooled. Dhal is typically enjoyed with roti or over rice and served with fried or sauteed vegetables, and meat curries.

Growing up I always knew when my mom or grandma were done making dhal because of the last step where they would chunkay or temper it with freshly sliced garlic and whole cumin seeds. The sound of the hot garlic and geera oil hitting the dhal would make a splatter and hiss sound. The feeling was comforting to hear and aroma was wonderful! 

This recipe is perfect for smaller households, busy weeknights, or anyone who wants to enjoy a little dhal without leftovers sitting in the fridge for days. It’s also great if you’re cooking for different preferences in your home, and most importantly, small batch cooking helps eliminate food waste. This version will give you about 4 servings. If you’re a single household you can have some for today and for tomorrow.  

In my Small Batch West Indian Cooking series on Instagram, I’m taking traditional recipes we grew up with and scaling them down to make them more approachable and cater to smaller households. Go follow along for more recipes like this one! 

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Small Batch Dhal (with Instant Pot option)

Yield: About 4 servings

West Indian dhal simmered with garlic, spices, and wiri wiri peppers, but in a smaller batch. Serve with roti or rice and your favorite stews and curies.

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Ingredients

• ½ cup yellow split peas
• 2 teaspoons neutral cooking oil
• ½ cup diced yellow onion
• 2 garlic cloves, minced
• 2 wiri wiri peppers or 1 small habanero or scotch bonnet
• ½ heaping teaspoon ground geera (ground roasted cumin)
• ½ heaping teaspoon madras curry powder
• ¼ heaping teaspoon turmeric
• ¾ teaspoon salt
• 6 cups water (for stovetop) or 2 ½ cups water (for Instant Pot)

Chunkay (tempering)

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• 2 teaspoons oil
• ¼ teaspoon cumin seeds
• 1 small garlic clove, thinly sliced

Instructions

Stovetop Method

1. Rinse split peas in a mesh strainer.
2. In a deep pot, heat 2 teaspoons oil on medium heat. Add onion, garlic, wiri wiri peppers, saute until fragrant then add split peas, geera, curry powder, turmeric, and salt.
3. Fry for a few minutes until the spices look dried onto the peas. Now add the water.
4. Bring to a boil, then reduce heat to medium-low and simmer for 35–45 minutes, or until peas are soft and begin to break down.
5. Stir occasionally and skim off any foam if needed.
6. Remove the wiri wiri peppers, then use a whisk to to blend the dhal to make it slightly smooth or use an immersion blender and pulse a few times. Add pepper back to the dhal.

Instant Pot Method

1. Rinse split peas in a mesh strainer.
2. Add oil, onion, garlic, pepper and saute until fragrant. Add split peas, spices, and salt. Continue to saute until spices have dried onto the peas. Pour in 2 ½ cups water.
3. Seal with lid then cook on high pressure for 15 minutes.
4. After 15 minutes, allow a natural pressure release for 10 minutes, then carefully release remaining pressure.
5. Remove peppers from the pot, then use a whisk to to blend the dhal to make it slightly smooth or use an immersion blender and pulse just a couple of times. Add pepper back to the dhal.

Chunkay (Tempering)

1. Heat oil in a small pan over medium heat.
2. Add cumin seeds and let them sizzle until fragrant, about 30 seconds. Add the sliced garlic and fry until dark golden brown.
3. Remove from heat. Hold the lid to the pot in one hand and the pan with the cumin and garlic in the other hand. In a simultaneous motion, pour the hot oil and seeds over the dhal while covering the pot at the same to prevent splattering. Stir to combine.
   

Notes

• Adjust salt to taste and remove peppers if you prefer less heat.
• If you like a thicker dhal, let it cook down more, but remember once it cools it will thicken on its own.
• Serve warm on its own or alongside rice or roti for a simple, satisfying meal.

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