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.
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.