Split Pea or Lentil Purée

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About

Dal is the Hindi name for all the legumes. The spelling varies, but dal is the closest. In Trinidad, where split peas, or less popularly, brown lentils, are the favourite dal, it is also spelled dhal or dholl.


  • 1 lb. split peas, or lentils
  • pints water
  • 1


Soak the peas or lentils overnight, unless they are the quick-cooking variety, in which case omit this step. Add the turmeric to the peas and cook, covered, at a simmer until they are tender. Season to taste with salt and stir in the onion. Remove from the heat. Heat the oil in a small pan and add the garlic and cumin. Sauté until the garlic is dark brown. Strain the oil into the peas. Stir, co