Rinse the split peas several times before pouring them into a saucepan.
Add the water, turmeric, scotch bonnet, black pepper, garlic, onions and pink salt to the pot.
Bring the pot to the boil, cover and reduce the heat to low-medium.
Allow the split peas to simmer until tender for 40 minutes.
Once the spilt peas have softened, remove the pot from the stove and carefully pulverise the mixture with a hand held blender to the desired texture and stir.
For the chongkaying, melt the coconut oil in a frying pan and then proceed to add the garlic and cumin. Temper the cumin and garlic in the oil, infusing the flavour until the garlic is golden in colour.
Transfer the tempered ingredients into the dhal by stirring.