Entree: Guyana – Dhal and Rice (Comforting curried lentils seasoned with aromatics, served alongside steamed rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 1 cup (200 g) red lentils (masoor dhal), rinsed until water runs clear
- 3 cups (720 ml) water or low-sodium vegetable stock
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) vegetable oil or ghee
- 1 tsp (5 g) cumin seeds
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced
- 1 inch (2.5 cm) piece fresh ginger, grated (about 1 tbsp / 15 g)
- 1 scotch bonnet or habanero pepper, whole (optional) or 1/2 tsp (1 g) crushed red pepper flakes
- 1 medium tomato, chopped (about 5 oz / 140 g)
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) garam masala (optional)
- 1 tbsp (15 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- 2 cups (380 g) long-grain white rice, rinsed
- 3 cups (720 ml) water for rice
- 1/2 tsp (2.5 g) salt for rice

Instructions

1. Combine the rinsed red lentils, 3 cups (720 ml) water or stock, turmeric, and 1 tsp (5 g) salt in a medium pot. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until lentils are soft and starting to break down, about 15–20 minutes. Skim foam if needed.
2. While the lentils simmer, cook the rice: place rinsed rice, 3 cups (720 ml) water, and 1/2 tsp (2.5 g) salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.
3. Heat the vegetable oil or ghee in a skillet over medium heat. Add cumin seeds and let them sizzle for 20–30 seconds until fragrant. Add the chopped onion and sauté until golden, about 6–8 minutes.
4. Add the minced garlic, grated ginger, and whole scotch bonnet (leave whole for mild heat or pierce/slice for more). Cook 1–2 minutes, then add chopped tomato, ground cumin, and garam masala if using. Cook until tomato softens and mixture is saucy, about 4 minutes.
5. Spoon the spiced onion-tomato mixture into the pot with the simmering lentils and stir to combine. Simmer together 5 more minutes to blend flavors. Adjust seasoning with more salt if needed.
6. Remove and discard the whole scotch bonnet if used whole. Stir in lime juice and garnish with chopped cilantro.
7. Serve the hot dhal alongside the steamed rice. Offer additional lime wedges and fried or roasted vegetables if desired. Leftover dhal keeps 3–4 days refrigerated and reheats with a splash of water.