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 ...

Meanwhile, place rice in a saucepan and cover with 2cm water. Bring to the boil, stir once or twice, then cover, reduce heat to low and cook for 10-12 minutes. Turn off heat, set aside covered for 5 ...

Lots of chopped cilantro, to garnish. 1. Gently boil the lentils in a large saucepan of cold water (around 4 cups will do) and stir in the turmeric and black cardamom pods (if using) — this will ...

1 Finely dice your large brown onion and slide into a heavy-based saucepan with a dot of the virgin coconut oil. Warm over a low-to-medium heat, and gently saute for 15 minutes until licky-sticky ...

Note: For a one-dish meal, add mixed vegetables and chopped spinach toward the end of the lentil cooking time. Serve with rice and a dollop of plain yogurt to mellow the spices. 1 cup channa dhal ...

Ingredients Dhal. 2 brown onions, thinly sliced. 1 tsp brown mustard seeds. 1 tsp fenugreek seeds. 1 tsp ground coriander. 1 tsp ground turmeric. 1 tsp sweet cayenne pepper ...

Meanwhile, heat a small frying pan over a medium heat. Add the cumin seeds and dry fry until toasted and aromatic (about 1-2 minutes). Remove the cumin seeds from the pan and set to one side.