Simple Trini dhal and rice
Dhal and rice are a popular lunch combo in the Caribbean. It is made with few ingredients like rice, yellow split peas, garlic, turmeric powder and more. Plus it is so simple and quick to make without sacrificing delicious flavor.
Servings: 4
Calories: 414kcal
Ingredients
Rice
- 1 cup rice (like white jasmine rice)
- 1 tsp salt
- 3 cups water
Dhal
- 1 cup yellow split peas
- 2 cloves garlic (sliced)
- 1 pepper like pimento pepper (chopped)
- 1 tsp salt (adjust to taste)
- 1 tsp turmeric powder
- 1 tsp whole cumin (geera) seeds
- 1 - 2 tbsp vegetable oil
- 3 cups water
Equipment
- Pressure cooker (optional)
Instructions
Rice
- Place a large pot on medium heat.
- Add 3 cups of water.
- Cover and leave to boil.
- Wash the rice 3 or 4 times (removing any bad grains).
- Add to boiling water.
- Add 1 tsp of salt.
- Stir occasionally.
- Cook until soft (approximately 12 minutes).
- Strain.
- Set aside to cool.
Dhal
- Place pressure cooker on medium heat.
- Add 3 cups of water, turmeric powder, salt, and pepper.
- Wash the yellow split peas 3 or 4 times (removing any bad peas).
- Add to cooker.
- Cover and pressurize.
- Place the weight on the cooker, lower the heat and cook for 10 minutes.
- Remove from heat and depressurize.
Without pressure cooker
- Place a large pot on medium heat.
- Add 3 cups of water, turmeric powder, salt, and pepper.
- Wash the peas.
- Add to the pot, stirring occasionally.
- Cook until soft, approximately 30 - 40 minutes.
- Once soft, blend with immersion blender or dhal ghoutnie.
Chunkaying the dhal
- Add oil, cumin seeds and sliced garlic to a small pot or ladle.
- Place on low heat.
- Stir often until the garlic becomes roasted and dark brown.
- Add the hot oil to the dhal.
- Stir.
- Serve hot with rice and any sides for lunch.
