How To Make Dhal And Rice?

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

I remember walking into the kitchen as a kid and smelling Mom’s garlic sizzling in oil. That smell meant comfort, family, and dinner ready in a heartbeat. Even if it was just dhal and rice with nothing else, it felt like a feast.

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.

What is Dhal and Rice?

Dhal and rice is a beloved comfort dish across Trinidad and Tobago, and honestly, it’s one of those meals that just feels like home. At its core, dhal is made from split peas—usually yellow or red—that are simmered until soft, seasoned with garlic, onion, spices, and sometimes a whole Scotch bonnet pepper for a little heat.

Rice is cooked separately and then paired with the dhal, creating the perfect balance of creamy, savory, and fragrant flavors.

The beauty of this dish is in its simplicity—it’s nourishing, filling, and endlessly adaptable. You can eat it plain, add vegetables, mix in coconut milk for creaminess, or spice it up depending on your mood.

Ingredients

Dhal and rice aren’t just food. They’re a staple in every home. It’s versatile, comforting, and pairs perfectly with just about any curry or vegetable side. Even plain, it’s full of flavor and warmth.

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 the 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 the heat and let it 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.
• When reheating dhal, add a splash of water to loosen it and stir gently. For rice, sprinkle a few drops of water and cover while microwaving to prevent dryness

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.
• Can I use red lentils instead of yellow split peas? Yes, but cooking time will be shorter.
• Can I make this vegan? Absolutely, it already is!
• How do I make it creamier without coconut milk? Blend thoroughly or mash some of the peas by hand.

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!

More Caribbean Recipes

• Caribbean Okra Rice With Saltfish
• Caribbean Lime Pepper Sauce (Chunky)
• Caribbean Curry Lamb Recipe
• Caribbean Chow Mein Recipe

How To Make Dhal And Rice?

Recipe by Ren PetersCourse: MainCuisine: CaribbeanDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

250

kcal

Dhal and rice is more than just a meal—it’s a tradition, a comfort food, and a reminder of home.

Ingredients

• 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

Directions

• 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.
• 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.