Dhal and Rice Recipe: A Traditional Trinidadian Comfort Food

Dhal and rice is the ultimate comfort food in Trinidad and Tobago—a hearty, flavorful dish that's both nourishing and simple to make. It’s a go-to meal for families and a true representation of Caribbean flavors.

  

Caribbean comfort foods have a special way of connecting us to home, family, and culture. Whether it’s a warm bowl of soup, a savory stew, or a simple plate of rice and peas, these dishes offer more than just sustenance—they bring warmth, nostalgia, and the vibrant flavors of the islands to our tables.

For many, they are the meals that define happiness through food. Dhal and rice is one such dish, a staple in Trinidadian cuisine that embodies the essence of Caribbean comfort.

Dhal and rice is the ultimate comfort food in Trinidad and Tobago—a flavorful, comforting dish that's both nourishing and simple to make. It’s a go-to meal for families and a true representation of Caribbean flavors.

  

What is Dhal and Rice?

Dhal is a flavorful soup-like dish made with split peas, infused with aromatic spices like cumin, garlic, and turmeric. Paired with rice, it’s a staple in Caribbean cuisine, especially in Trinidad and Tobago and Guyana.

This dish is often served with sides like curry chicken, and fried fish, or enjoyed simply with a side of tomato choka or roasted pumpkin. Check out my recipes for tomato choka and pumpkin choka to try these classic pairings at home!

Its comforting, hearty texture and warm spices make dhal and rice a beloved meal for any time of year.

Why You’ll Love This Recipe

• Easy to Make: A straightforward recipe perfect for beginners.
• Freezes Well: Make a large batch and save portions for later.
• Nourishing and Flavorful: Packed with plant-based protein and Caribbean spices.
• Versatile: Pairs well with a variety of sides or as a standalone meal.

Ingredients and Their Importance

   

• Split Peas: The base of dhal, creating a hearty texture and nutty flavor. It is common to use yellow split peas, but I also like using green split peas. It has a nuttier flavor than the yellow. 
• Garlic and Onions: Essential aromatics that enhance the dish’s depth.
• Cumin and Turmeric: Traditional spices that bring earthy warmth and vibrant color.
• Rice: Best served with white rice, such as basmati or parboiled, though you can experiment with brown rice or quinoa.
• Vegetable Oil: Used for the ‘chunkay’ process, adding a final layer of flavor.

How to Make Dhal and Rice

Want to make this recipe even faster in your Instant Pot? My ebook, Pressha It, includes a step-by-step guide for cooking this dhal and rice recipe in less time along with a few other Caribbean favorites you can now make faster but with the same big flavors! Check it out to simplify your Caribbean cooking.

Step 1: Soak the Split Peas

If not using a pressure cooker, soak your split peas for at least 4 hours or overnight. Add enough water to cover the peas with two more inches of water. This softens the peas, making them easier to cook and digest.

   

Soaking is optional if using a pressure cooker but can speed up the cooking process.

Step 2: Cook the Dhal

  

1. Rinse the soaked split peas thoroughly and place them in a pot with more water.
2. Add garlic, onions, turmeric, and cumin.
3. Simmer on low heat until the peas are tender and start to break apart. Use an immersion blender to partially mash the peas for a smoother consistency, or leave them chunky if you prefer texture.

  

Step 3: Chunkay the Dhal

1. Heat vegetable oil in a small pan and add finely chopped garlic.
2. Once the garlic turns golden, carefully pour the hot oil into the cooked dhal. Be prepared for some sizzling—this process infuses the dish with incredible flavor.
   
      
   
   
   
   
3. Stir well to combine.

Step 4: Cook the Rice

I love plain white rice with my dhal. Prepare white rice (basmati or parboiled) according to package instructions. Fluff the rice with a fork once cooked.

Tips for Perfect Dhal and Rice

• Adjust the Thickness: Add more water if you prefer a thinner dhal or let it simmer longer for a thicker consistency.
• Flavor Boost: Add a pinch of roasted geera (ground cumin) or amchar masala for extra depth.
• Chunkay Options: Experiment with adding sliced onions or whole dried chilies to the hot oil for chunkay.
• Salted Meat Option: For a heartier version, cook dhal with pieces of salted pigtail or smoked fish.

Storage and Reheating

Dhal freezes beautifully! Store in airtight containers for up to 3 months. To reheat, add a splash of water and warm on the stovetop over medium heat, stirring occasionally.

Variations and Pairings

• Vegan Variation: Add coconut milk for a creamier dhal.
• Pairings: You can explore my curry chicken recipe for hearty options to complement dhal and rice. Fried fish makes an excellent pairing with dhal and rice for seafood lovers
• Side Ideas: Pair with pumpkin choka, curried aloo, or fried plantains. 

  

FAQs

Can I make dhal without soaking the split peas?

Yes! If you have a pressure cooker, you can skip the soaking process and still achieve soft, tender peas.

What’s the best rice to serve with dhal?

White rice, such as basmati or parboiled, is traditional, but brown rice or even quinoa works well too.

How do I make dhal spicier?

Add whole chilies during the cooking process or include chili flakes in the chunkay step.

Final Thoughts: Have You Tried Dhal and Rice?

Dhal and rice is more than just a meal; it’s a warm hug in a bowl. Whether you’re new to this Trinidadian classic or a seasoned fan, give this recipe a try and share your experience!

Let me know in the comments how it turned out, or tag me on Instagram with your creations.