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
- 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.