I learned to love different cuisines from my mom. Although my parents were born and raised in Guyana, and we immigrated from Trinidad when I was still a baby, my mom cooked everything from curry to spaghetti. But  she didn’t write her recipes down. When I got married and had to cook for my own family, I learned through trial and lots of error and I gained confidence through practicing. @week.end.cook is a way for me to express my love of all kinds of food, inspire others to try new things, and document my easy and approachable recipes. One day, I hope to compile all my recipes into a cookbook for my kids.

Instant Pot Dhaal

Arshena Inshan
5 from 1 vote


  • 2 tbsp olive oil
  • 1/2 tsp cumin seeds
  • 4 cloves garlic thinly sliced
  • 2 hot peppers
  • 1/2 tsp garam masala
  • 1/2 tsp curry powder
  • 14 oz yellow split peas washed
  • 1 small onion cut in thin slices
  • 8 c water
  • 3/4 tsp turmeric


  • Turn your Instant Pot to Sauté.
  • Add olive oil and toast cumin seeds, garlic, and hot peppers.
  • Cook for two minutes, watching closely and stirring frequently so the garlic doesn’t burn.
  • Add garam masala and curry powder. Toast for a minute.
  • Click cancel to turn off Instant Pot.
  • Add split peas, onion, water, turmeric, and salt. Stir to combine.
  • Put lid on. Make sure the vent is turned to sealing.
  • Set your Instant Pot to Manual on High Pressure for 20 minutes.
  • Release pressure naturally, about 15 minutes, and then release any remaining pressure by turning the valve to venting.
  • At this point, dhaal will not be smooth. You can leave it this way or use an immersion blender to make it smooth.
  • I prefer it smooth, like broth, so I will blend it, but first I remove one of the peppers to control the heat.
  • Once blended, add whole pepper back to dhaal.
  • Taste for seasoning. If needed, add more salt.
  • Serve with rice or roti or as soup on its own.