Home › Recipes › Guyanese Dahl
← Back to all recipes
Guyanese Dahl
Silky split-pea dahl simmered with turmeric and garlic, then finished with a sizzling garlic-and-cumin tarka (chunkay). A daily staple served over rice with curry.
Dahl is the quiet hero of the Guyanese table — a smooth, golden pot of split peas eaten almost daily over rice with curry. The magic is in the tarka: hot oil, sliced garlic and cumin seeds fried until fragrant and poured sizzling over the top.
Ingredients
- 1 1/2 cups yellow split peas (dhal), washed
- 6 cups water
- 1/2 tsp ground turmeric
- 1 tsp salt, or to taste
- For the tarka (chunkay)
- 3 tbsp oil or ghee
- 5 cloves garlic, thinly sliced
- 1 tsp whole cumin (geera) seeds
- 1 dried or fresh hot pepper (optional)
Instructions
- Rinse the split peas well. Place in a pot with the water and turmeric. Bring to a boil, then lower to a simmer.
- Simmer uncovered (skimming any foam) for 35–40 minutes, stirring occasionally, until the peas are completely soft and break down.
- Whisk or use a dhal ghotni (swizzle stick) to blend the dahl smooth. Add salt and adjust the consistency with hot water — it should be pourable, like a thick soup.
- Make the tarka: heat the oil in a small pan until hot. Add the sliced garlic and cumin seeds (and hot pepper) and fry until the garlic is golden and fragrant — watch closely so it doesn't burn.
- Immediately pour the sizzling tarka into the dahl and stir through. It will splutter — that's the chunkay.
- Simmer another 2 minutes and serve hot.
Tips & Notes
- The tarka is what makes Guyanese dahl special — don't skip it, and don't let the garlic burn.
- For extra smoothness, blend the cooked dahl before adding the tarka.
- Serve over rice with curry, or with roti — dahl, rice and curry is a classic plate.
- Add a squeeze of lime at the end for brightness.
Frequently Asked Questions
What is the tarka (chunkay)?
It is hot oil with fried garlic and cumin seeds poured sizzling into the dahl at the end. It is what gives Guyanese dahl its signature flavour.
How do I get my dahl smooth?
Cook the split peas until they fully break down, then whisk or blend the dahl before adding the tarka.
What do I serve dahl with?
Over rice with curry, or with roti — dhal, rice and curry is a classic Guyanese plate.
Nutrition is an approximate estimate per serving and will vary with brands, portion sizes and substitutions. See our disclaimer.
You might also like
Guyanese Peas and Rice
Fluffy rice simmered with pigeon peas, coconut milk and fresh herbs — a quick, comforting Guyanese side dish that goes with everything from stewed chicken to fried fish.
Coconut Choka
Smoky roasted grated coconut pounded with garlic, onion and hot pepper — a simple, intensely flavourful Guyanese side that's incredible with roti, rice or sada roti for breakfast.
Guyanese Pepperpot
The iconic Guyanese Christmas dish — beef slow-cooked in cassareep with cinnamon, clove and wiri wiri pepper until dark, glossy and deeply spiced. Traditionally served with homemade plait bread.