Exploring Trinidad and Tobago’s Beloved ‘Dhal’ Dish
In Trinidad and Tobago, one dish that holds a special place in every home is dhal. This beloved side dish, made with yellow split peas, is not just a meal but a comfort, enjoyed in homes across the islands. ‘Dhal’ refers to both the yellow peas themselves and the warm, flavorful dish that’s a staple in our daily lives (click here for the original stove-top dhal recipe).
Table of Contents
Traditional Dhal: A Stove-Top Treasure
Traditionally, dhal is made by boiling yellow split peas with turmeric, garlic, and a touch of hot pepper until tender. Once it reaches that perfect texture, the magic happens with the ‘chunkaying’ process: hot oil, whole cumin seeds (geera), and slices of garlic are added for an unforgettable flavor. Check out that recipe here.
A Modern Twist: Instant Pot Dhal
Today, we’re giving this classic recipe a modern twist by embracing the convenience of the Instant Pot. Instead of spending 60 minutes over the stove, we can have dhal ready in just 10 minutes, with the same delicious flavors, but in less time. Let’s dive in!
The Quick and Flavorful Recipe
Start by adding rinsed yellow split peas to your Instant Pot with five cups of water, turmeric, garlic, a bit of hot pepper, salt, and a drizzle of extra virgin olive oil. You might notice that it looks like a lot of water, but don’t worry, the dhal thickens as it cools. If you prefer a thicker consistency, you can reduce the water. Set your Instant Pot to cook for 10 minutes, and let it naturally release or perform a quick release.
Elevating the Dish with ‘Chunkaying’
Once your dhal is cooked, it’s time for the ‘chunkaying.’ Heat some oil and brown the whole cumin seeds. Then, add sliced garlic, a bit more hot pepper, and if you’re feeling adventurous, some Kashmiri chili powder and ground coriander for extra depth of flavor. Once your aromatic oil is ready, pour it into the dhal, give it a good stir, and taste. Adjust the salt as needed, and for an extra burst of flavor, stir in some fresh cilantro or culantro (shado beni).
A Quick, Satisfying Delight
And just like that, you’ve got a quick, tasty, and comforting dhal that’s perfect for those moments when you want something satisfying in a flash. Whether served with roti, rice, curries, stews, or simply enjoyed on its own, this Instant Pot dhal brings the warmth and flavor of Trinidad and Tobago right to your table.
How to Serve your Instant Pot Dhal
You may also enjoy your dhal with freshly steamed rice and any of the following dishes/combinations:
Trini Chinese Style Fried Chicken
Curry Duck – as seen on the photo
10 Instant Pot Dhal
Equipment
Ingredients
- 5 cups water
- 1 cup yellow split peas
- 1 teaspoon turmeric
- 6 cloves garlic 4 mashed and 2 thinly sliced
- 1/2 small onion chopped
- 4 tablespoons extra virgin olive oil divided
- 1 red whole scotch bonnet or habanero pepper or 3 wiri wiri pepper
- 2 teaspoons Himalayan salt or to taste
- 1 tsp whole cumin geera
- 2 tsp Kashmiri chili optional
- 1 tsp ground coriander substitute with ground roasted cumin
- 1/4 cup chopped culantro or cilantro
Instructions
- Prepare the Split Peas: Begin by thoroughly inspecting the split peas, removing any damaged peas and foreign matter. Rinse them with multiple changes of water to clean them.
- In the pot of an Instant Pot, combine 5 cups of water, washed split peas, turmeric, 4 cloves of mashed garlic, chopped onion, 1 tablespoon of extra virgin olive oil, the whole red hot pepper, and salt.
- Place the lid on the Instant Pot, select the 'peas and beans' function, and set the timer for 10 minutes.
- Release Pressure: Once the timer completes, allow the Instant Pot to release steam naturally or employ the quick release method.
- Remove the whole pepper and, using a swizzle stick or a vigorous stir, work the dhal to achieve a smoother texture. If a thicker consistency is preferred, continue to simmer using the sauté feature.
- Heat 3 tablespoons of extra virgin olive oil in a small frying pan. Add whole cumin seeds and let them turn golden brown. Add the 2 thinly sliced garlic cloves and let them sizzle until they also become golden brown. Just before they darken excessively, add Kashmiri chili powder(or regular chili powder) and ground coriander if desired, and let them darken.
- Gradually add the heated, aromatic oil into the cooked split peas, using the Instant Pot cover as a shield against splattering. Stir in the chopped culantro, ensuring thorough mixing. Taste for salt and adjust if necessary.
- Give the dhal one final stir before serving. It pairs perfectly with freshly steamed jasmine rice, roti, or as a complement to bhagee, tomatoes choka, fried fish, salmon, tomatoes, and various curries and stews.
Nutrition
DID YOU ENJOY THIS RECIPE?
Please let me know if this recipe worked for you by leaving a comment below and a star rating. Also, tag me on IG @cookingwithria or send an email to [email protected].
Thanks for stopping by!
Thank-you for sharing this super easy and delicious recipe. I’ve always made dhal the long tedious way and thankful that you’ve made my life easier by sharing this wonderfully easy and delicious InstantPot recipe with the world!
So happy this Instant Pot dhal recipe simplifies your cooking! Making classic dishes easier and quicker is always the goal. Enjoy your delicious, hassle-free meal! 🥄
Recipe turned out well with a few minor adjustments.
May be worthwhile to ensure that the second step where most of the ingredients being added to the Insta pot also includes the 5 cups of water which was not mentioned. Some users who have never made Dahl before may end up forgetting this very important step then end up with a pot of burnt split peas.
Thanks for catching that. I updated the recipe card.