Place a large pot on medium heat.
Add 8 cups of water and leave to heat up.
Wash the yellow split peas several times. Add to the pot.
Wash and chop the onion, two garlic cloves, ginger and pimento. Add to the pot.
Stir in turmeric powder and salt.
Leave to boil until the peas have softened completely (about 30 minutes). Stir occasionally.
To a small bowl, mix the flour and salt together.
Add water to the dry ingredients slowly.
Knead to form a slightly firm dough.
Set aside until the split peas have softened.
Once soft, stir and mash the peas to break them apart or use an immersion blender.
Add carrot and chopped chadon beni leaves to the dhal.
Roll out the dumpling dough.
Cut into small bite sized dumplings.
Add to the dhal.
Stir and leave for 10 - 15 minutes until the dumplings have fully cooked all the way through.
Place a small pot (or ladle) on low heat.
Add 2 tablespoons of oil, 1 sliced garlic clove and whole cumin seeds.
Heat until the garlic has turned completely brown.
Add the hot oil to the dhal (carefully).
Stir and serve immediately or cover and leave for 10 - 15 minutes until the dhal has thickened.