Guyanese Dhal Puri Bowl (Yellow Split Pea Broth with Garlic-Cumin Tadka) – Authentic Guyana Recipe
Velvety yellow split pea dhal finished with a sizzling ladle of dark-golden fried garlic and cumin seeds.
- Country of Origin
- 🇬🇾 Guyana (South America, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Yellow split peas, Sautéed spinach (bhaji), Steamed rice, Roasted geera (cumin), Charred garlic cloves
Ingredients for Guyanese Dhal Puri Bowl (Yellow Split Pea Broth with Garlic-Cumin Tadka) (4 Servings)
- 1.25 lbs (or 2.5 cups) yellow split peas, prepped into bite-sized pieces
- 1.5 cups sautéed spinach (bhaji), washed and trimmed
- 1 cup steamed rice
- 1 medium onion and 3 cloves garlic, finely minced with roasted geera (cumin)
- 1.5 tbsp traditional Guyana seasoning (charred garlic cloves, turmeric, chili)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and roasted geera (cumin) for 3–4 minutes until fragrant.
- Stir in charred garlic cloves, turmeric, chili and toast for 45 seconds to release the essential oils of Guyana's kitchen.
- Add yellow split peas and sautéed spinach (bhaji), tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in steamed rice, adjust seasoning, and ladle steaming hot into deep bowls.