Dhal is to Trinidad what split pea soup is to the rest of the world. It is eaten over a mound of rice or with roti and when I feel like it, I drink it hot from a tea cup. This dish is savory, simple, nutritious and so cheap to make!
Before cooking split peas, inspect them carefully, remove bad peas and any excess dirt or debris and rinse with several changes of water.
In a medium sized pan, add water and bring to a boil. Immediately add split peas, turmeric, 6 cloves of garlic, crushed or whole garlic, 1 1/2 teaspoons salt or to taste and the whole pepper. The pepper infuses flavor into the dhal without leaving any heat. Warning: Be careful not to burst it unless you like your food very spicy.
Bring to a boil again, cover pot and then reduce heat to low. Cook until split peas are tender. It takes about 60 minutes on my stove.
Remove whole pepper and use a swizzle stick, immersion or regular blender to create a smoother consistency. I like texture so I don't swizzle too much. If too much liquid has evaporated during the cooking process, add additional water as required to come to a consistency that you are satisfied with. If you like your dhal thicker, continue to boil until desired consistency.
Heat oil in a small frying pan (traditionally a kalchul was used), add cumin. When it starts to sing and starts becoming golden brown, add 2 cloves of thinly sliced garlic and watch it dance in the hot oil. Cook until golden brown.
Using a pot cover to prevent oil from splashing, slowly add heated oil with the cumin and garlic to the split peas. This process is called "chunkaying" (pronounced Chung-k-ing). Mix well, test for salt and add more if required.
Stir before serving warm over freshly steamed jasmine rice or with roti and a side of bhagee(spinach), tomatoes choka, fried fish, salmon and tomatoes, any type of curry or stew.