Guyanese style dhal is made with yellow split peas, curry powder, turmeric and roasted spices. There are many variations in taste, texture and look of dhal. All equally tasty.
Once peas are cooked through, use a dhal ghutney or swizzle stick to smooth mixture out. An immersion blender may be used in place. Remove from heat once desired thickness is reached. Prepare to chunkay dhal by heating oil in a small saucepan. Add whole cumin seeds and fry until light brown. Add sliced garlic. Fry until garlic is dark brown.
This Keto Indian Dal recipe serves eight, one serve is one cup. Place a large saucepan over high heat, add the onion, garlic, and ginger. Saute for 2-3 minutes until the onion starts to turn translucent. Add the mustard seeds, followed by the garam masala, cumin, turmeric, chili and salt. Cook for another 2 minutes until fragrant.
After bounjaying the split peas, water is added to let the dhal boil until thick. The process is finished with chunkaying the dhal. Chunkay means to add a smokey layer of fried garlic and cumin seeds at the end. It creates another layer of flavor and is sort of iconic to the taste of Indo-Caribbean dhal.