This Trinidad dhal recipe has East Indian roots and Caribbean flare. It’s made with yellow split peas, water, turmeric, salt, garlic, cumin seeds, and oil. Onion, pepper and Caribbean green seasoning are usually added in too. If you’ve ever cooked split peas before, you know it can take a really long time to soften. Who has that time to waste nowadays? That’s why I highly recommend using a pressure cooker to make this recipe. A pressure cooker will turn your cook time from an entire hour to just 15 minutes – start to finish! Time it and you’ll see! That time includes chunkaying with roasted garlic and cumin (geera). Once you seat the cover properly and you depressurize completely before opening, your pressure cooker will be your favorite pot for cooking peas, beans, and more. It reduces cook time for everything!