How To Make Dhal And Rice?

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I love dhal and rice—it reminds me of my childhood.

The aroma of simmering split peas, bubbling rice, and sizzling garlic-infused oil always makes me feel at home.

It doesn’t matter if you enjoyed it with curry chicken, curry goat, or just on its own; dhal and rice are a favorite amongst Trini homes.

Ingredients

For the Dhal:

• 1 cup yellow split peas
• 4 cups water
• 1 small onion, chopped
• 3 cloves garlic, minced
• ½ teaspoon turmeric powder
• ½ teaspoon cumin seeds
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1 whole Scotch bonnet pepper (optional)
• ½ teaspoon geera (ground cumin)

For the Rice:

• 1 cup jasmine or basmati rice
• 2 cups water
• ½ teaspoon salt

Instructions

Preparing the Rice:

Rinse the rice under cold water until the water runs clear.

In a pot, bring 2 cups of water to a boil.

Add the rice and salt, reduce heat to low, cover, and let it simmer for about 15 minutes.

Once cooked, fluff with a fork and set aside.

Making the Dhal:

Rinse the split peas thoroughly and drain.

In a large pot, add the split peas and 4 cups of water. Bring to a boil.

Add chopped onion, garlic, turmeric, cumin seeds, black pepper, and salt.

Reduce heat and let simmer for about 30–40 minutes until the peas are soft.

Using a swizzle stick or immersion blender, blend the dhal until smooth.

In a separate pan, heat vegetable oil and add minced garlic and geera. Let it sizzle until fragrant.

Pour the garlic-infused oil into the dhal and stir well.

Serve hot over rice and enjoy.

Variations & Different Flavors

• Chunky Dhal – Instead of blending the dhal, leave it slightly chunky for a heartier texture.
• Coconut Dhal – Add ½ cup coconut milk for a creamy, tropical twist.
• Spicy Dhal – Increase the Scotch bonnet pepper or add chili flakes for extra heat.
• Vegetable Dhal – Mix in carrots, spinach, or pumpkin for added nutrition and flavor.

Storage & Preservation

• Refrigeration: Store dhal in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze dhal in portions for up to 3 months. Thaw and reheat before serving.
• Rice Storage: Cooked rice can be refrigerated for 3–4 days, but should be reheated properly to avoid spoilage.

Frequently Asked Questions (FAQ)

• How long does dhal take to cook? – It takes about 30–40 minutes for the split peas to soften.
• Can I make dhal without oil? – Yes! You can skip the oil and simply blend the dhal for a lighter version.
• What’s the best rice to pair with dhal? – Jasmine or basmati rice works best, but brown rice is a great option for added fiber.
• Can I make dhal in a pressure cooker? – Absolutely! Pressure cooking reduces the cooking time to 10–15 minutes.

Dhal and rice are more than just a meal—it’s a tradition, a comfort food, and a reminder of home. Whether you enjoy it plain or with flavorful variations, it’s a dish that never fails to satisfy. Let me know if you need anything adjusted!

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• Caribbean Okra Rice With Saltfish
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• Caribbean Curry Lamb Recipe
• Caribbean Chow Mein Recipe