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Coconut and Spinach Dhal

20th January 2022 by Louise
Coconut and Spinach Dhal
Coconut and Spinach Dhal

Do you have a dish in your repertoire that instantly warms and satisfies in the winter months…well this is mine. Coconut & Spinach Dhal: yellow split peas, green or brown lentils, coconut milk, plenty of aromatic spices and heaps of fresh spinach. A dish that only improves the next day.

I like to use yellow split peas in this dish because they break down and thicken the dhal and green or brown lentils for a little texture. Soaking the peas will help cut down the overall cooking time however, the older the peas are, the longer they will take to cook. Frying the spices in oil in the first instance will release maximum flavour and enhance the finished dish. For me spinach and coconut go hand-in-hand that said sautéed mushrooms would be a great alternative.

Coconut and Spinach Dhal
Coconut and Spinach Dhal

Homemade chapatis could not be simpler to make, all you need is wholemeal plain flour, warm water and a little salt…

Place 200g plain wholemeal flour and ½ tsp salt in a deep bowl. Fill a jug with 200ml of warm water. Add the water to the bowl of flour, a little at a time, kneading as you go, until you have a soft, elastic dough. The more you knead the softer the chapatis will be.

Sprinkle a little extra flour onto your work surface. Divide the dough into 6 and shape each piece into a ball. Flatten the balls a little, then place one onto the floured surface. Roll out into a flat disc, adding extra flour if necessary.

Heat a shallow heavy based frying pan. Carefully place the chapati in the pan and cook for about 20-30 seconds or until the surface is bubbling. Turn it over and cook the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapati is done. Remove and wrap in a clean tea towel to keep warm. Repeat with the remaining dough. Brush them with a little melted dairy or plant based butter when you’re ready to serve.

This Coconut and Spinach Dhal is also delicious served with fluffy white or wholegrain rice, the choice is your’s.

Coconut and Spinach Dhal
Print Recipe

Coconut & Spinach Dhal

This easy Coconut & Spinach Dhal recipe is a must if you’re looking for a tasty vegan meal that’s rich in protein. Delicious served with fluffy rice or chapatis.
Prep Time28 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time1 hour hr 43 minutes mins
Course: Lunch/Dinner, Main Course
Cuisine: Indian
Servings: 4 portions

Ingredients

  • 100 g yellow split peas soaked in water for several hours or overnight
  • 100 g green or brown lentils rinsed
  • 1 medium onion finely chopped
  • 3 tbls sunflower oil
  • 3 cloves garlic finely sliced
  • 1 tbls minced ginger heaped
  • 2 tsp mustard seeds
  • 1 tsp ground coriander
  • 2 whole dried red chillis or 1/2 tsp chilli powder
  • 1 tsp cumin seeds
  • 1 tsp ground turmeric
  • 1 ½ tsp garam masala
  • 2 curry leaves
  • 1 tsp fine sea salt
  • 400 ml tin coconut milk
  • 200 g fresh spinach washed
  • 1 fresh red chilli sliced
  • 1 small fresh coriander

Crispy onions

  • 50 ml sunflower oil
  • ½ medium onion sliced finely

Instructions

  • Begin with draining the yellow split peas and place in a pan with plenty of cold water, bring to a boil and then simmer for 25-30 minutes or until semi-soft. Drain, set to one side.
  • In a medium saucepan heat the sunflower oil, add the mustard seeds and cumin seeds, fry on a medium heat until the cumin becomes fragrant and the mustard seeds begin to pop. Add the onions and sauté for 5-7 minutes on medium-low heat with the lid on. Now add the turmeric, coriander, garam masala, dried chillis, curry leaves, garlic and ginger. Cook for several minutes. Next add the drained split peas and the rinsed lentils. Then add the coconut milk and 750ml water and add the salt. Stir and bring to a boil, then simmer, now place the lid on. Cooking time can take 30-50 minutes.
  • Check the lentils are soft and cooked through, then add the fresh spinach, stir and place the lid back on and cook for several minutes so that the spinach wilts.
  • Crispy onion; add the sunflower oil to a medium saucepan and on a high heat add the onions. Have a plate ready lined with kitchen paper. Cook the onions until they are golden and crisp, remove with a slotted spoon and place on the kitchen paper.
  • Spoon the dhal into bowls, top with red chilli, coriander and crispy onions. Serve with chapatis or rice.

Tips:

  • if you don’t want to use yellow split peas you can substitute with red lentils. Just rinse and no need to boil in water prior to cooking the dhal.
  • here is a recipe for a Sri Lankan Dhal

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Category: Autumn, Gluten-Free, Healthy, Lunch, Main, Vegan, Vegetarian, WinterTag: dairy free, Gluten free, healthy, simple, vegan, vegetarian
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When you have a list of things to do as long as yo When you have a list of things to do as long as your arm (currently making & assembling a wedding cake, see stories) but instead, just sitting and enjoying the sunset with a saffron bun! 

Finnish friend Helena reminded me of this pretty bun shape 😊 Thank you 🧡

You can find the recipe for these Saffron Buns in the link in my bio.

✨If you’re looking to buy Saffron I can highly recommend @attar_apothecary. The best quality I’ve come across [Not gifted]
Inspired by friends Abi @thesefourwallsblog and St Inspired by friends Abi @thesefourwallsblog and Steve @bruun.uk Festive Shelves.

✨Christmas crafting this weekend?✨

If you’d like to make these Christmas 🌟you can use any paper. I’ve used old magazines and wrapping paper. 

For example cut 2 squares measuring 15cm. Fold as shown. Mark 3cm on each straight side and cut. Fold & stick as shown. Stick the 2 stars together. Thread cotton through one point to hang.

Shelf & Acorn @bruun.uk 
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#thissimplescene #myeverydaymagic #feelfreefeed #thatauthenticfeeling #nothingisordinary #posttheordinary #mytinyatlas #seasonspoetry #songofseasons #poetryofsimplethings #simplethingsmadebeautiful #itt_deckthehalls  #mymonthofsundays #slowliving #mymonthofsundays #mutedandmoody #quietchaotics
#quietshadesofgrey #easydiy #nordickitchenstories
Brussel Tops with Fried Halloumi 🌿 If you haven Brussel Tops with Fried Halloumi 🌿 If you haven't tried these, you're missing out! 

I stir-fry mine with a zesty lemon-garlic dressing and a hint of raw honey, topped with crunchy pomegranate. The pickled shallots and chili add that extra zing. Pairing it with my current favourite @petersyard cracker: Pumpkin & Sunflower Seed. [Gifted]🍴
Not one but two posts from me today… In the Nor Not one but two posts from me today…

In the Nordic countries, it's customary to light a candle on the four Sundays before Christmas (Advent). For me, it's about embracing tradition over religion; I love the ritual and the warm glow of candlelight during winter. Friends and family may meet and toast the season with a glass of glögg (mulled wine) accompanied by pepparkakor and saffron buns. (More on Saffron buns next week!)

Happy 1st Sunday of Advent to those who celebrate ✨

What are your family traditions?
Morning! After a week of frosty scenes, today seem Morning! After a week of frosty scenes, today seems rather dreary and wet. Looks like it's going to be a cozy day of Christmas baking ahead!🎄✨
SPICED CHEESE & ONION BRIOCHE 1 large onion, fine SPICED CHEESE & ONION BRIOCHE

1 large onion, finely sliced
Olive oil for frying
1.5 tsp za’atar
0.5 tsp sumac
S & P
Soft cheese, ie. Camembert, Brie, Tallegio

Brioche (Enriched Dough)
400g strong white flour
220ml milk, warmed
6g fast action yeast
35g butter, room temperature
1 egg, lightly beaten
6g fine sea salt

Beaten egg for glazing
Sesame seeds 

1️⃣ Add the flour, yeast and salt to the bowl of a free standing mixer. Warm the milk to 38C and with the motor running on medium add the milk to the flour, follow with the egg, then the butter. Mix on medium for 5-6 minutes. Place in a bowl, cover and prove for 30-40 minutes or place in the fridge to use the following day if preferred.

2️⃣ Divide the dough into 8 and roll with a cupped hand into buns. Then with a rolling pin, flatten and roll into a disc shape. Place on a lined tray. Top each disc with cheese, then follow with the cooled onion mixture. Cover and prove for 30-40 minutes. Brush with beaten egg, then sprinkle with sesame seeds
Bake in a preheated oven on 200C fan for 10-12 minutes. Eat warm. (Freeze on the day of baking). 
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#christmasfood #christmasbaking #bakefeed @britainsbesthomecooks_ #moodylight #brioche #feedfeed #recipereels #delicious #nordickitchenstories
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