Guyana Dhall

1 cup yellow split peas

7 cups water

3 whole garlic-divided

2 tbsp onions-chopped in tiny pieces

1 tsp turmeric

1 tsp whole cumin  

1 tbsp oil

Salt and pepper to taste

Few chopped scallions or cilantro.

In a medium pot. Boil water and add 2 whole garlic and pepper.

When water start to boil add yellow split peas and salt.

Add onions and turmeric and let cook on medium-high heat until all the dhall melts and  becomes thick. About 1 1/2 hour.  Swizzle dhall with hand blender or dhall gutnie 

When dhall becomes thick turn off burner.

Heat a oil in a small frying pan. When oil is hot add cumin and the one remaining garlic. (Make sure you sliced the garlic). Cook until it turns dark brown. Please don't over heat oil, or it will cause fire.

As  soon as the cumin turn dark and oil starts to boil add the mixture to the  dhall.

Dhall can be eaten with anything. .

Tips: Be careful when heating the oil  for the Dhall. If you have never done this before, have some one do it for you.  You can add roasted ground cumin to the dhall after it finish cooking instead of heating the oil and frying the cumin.

Soak Split Peas over night for faster cooking.