Instructions

In a large pot, combine the washed yellow split peas (3 cups) and water (7 cups).

• a. Bring the mixture to a boil over high heat.
• b. Reduce the heat to low and let it simmer for 20-30 minutes until the split peas are tender.
• c. Skim off any foam that forms on the surface during simmering.

In a separate pan, heat ghee (1 tbs) over medium heat.

• a. Add chopped onions (1/2 onion) and sauté until they become translucent.
• b. Add chopped garlic cloves (5 cloves) and continue to sauté for another minute.

Add the sautéed onions and garlic to the simmering split peas.

• a. Stir well to combine.

Add chopped red chilies (4 red chilies) to the pot for some heat.

• a. Adjust the quantity based on your desired level of spiciness.

Season the dhal with spices:

• a. Add curry powder (1 tsp), ground turmeric (1 tsp), and cumin seeds (1 tsp).
• b. Also, sprinkle in mustard seeds (2 tsp), preferably black if available.
• c. Stir the spices into the dhal mixture.

Continue simmering the dhal for an additional 10-15 minutes, allowing the flavors to meld.

• a. Stir occasionally to prevent sticking to the bottom of the pot.
• b. If the dhal becomes too thick, you can add more water to achieve your preferred consistency.

Season the dhal with salt (1 tsp) and adjust to taste.

• a. Remember to taste test and add more salt if needed.

Just before serving, garnish the Fijian dhal with freshly chopped coriander.

• a. This adds a burst of freshness to the dish.