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–+ servings
Yellow split peas dhal on top of white rice in a white bowl with more dhal in the back ground.

Dhal and Rice

Trinidadian dhal made with split peas, spices, and garlic—simple, flavorful, and perfect with rice. A Caribbean comfort dish you’ll want on repeat.
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Prep Time 20 minutes
Cook Time 2 hours
Inactive time 4 hours
Total Time 6 hours 20 minutes
Servings: 8
Course: Main Course
Cuisine: Caribbean
Calories: 545
Ingredients Method Nutrition

Ingredients
  

For Dhal
  • Water for soaking
  • 2 cups of dried split peas
  • 1/2 white onion sliced
  • 4 cloves of garlic 2 mashed and 2 sliced
  • 3/4 teaspoon turmeric
  • 3/4 teaspoon cumin
  • 1 large hot pepper
  • 7 cups water more if needed
  • 2 tablespoon oil
  • Salt and pepper to taste
For Rice
  • 4 cups rice

Method
 

For Dhal
  1. Add split peas to a bowl and fill with enough water to cover the peas with an additional 2 inches above peas level.
  2. Leave for a few hours or overnight to swell.
  3. Mash 2 garlic cloves.
  4. Once peas are soaked, put water to boil in a deep pan until a high boil.
  5. Drain off the water from the peas, and add the peas to the boiling water.
  6. Add the minced garlic, turmeric, cumin, onion, and pepper, and bring the water back to a high boil.
  7. Cover the pot. put the stove to low and leave to simmer for 1 to 1 1/2 hours. Not time can vary depending on the stove.
  8. Once the peas are tender add salt and pepper to taste or even more liquid to get to the consistency you prefer.
  9. Whip using an immersion blender or a regular blender to mash up the peas. Add more water if needed.
  10. While the dhal is still simmering, heat the oil in a separate pan on a medium heat.
  11. Add sliced garlic to the pan and brown.
  12. Add the hot oil and garlic to the dhal mix and stir. Be careful, it
  13. Transfer to a serving dish
For Rice
  1. Boil rice using your preferred method

Nutrition

Calories: 545kcal

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