Coconut and spinach dhal


SourceMandy Mazliah
Prep time10 minutes
Cooking time30 minutes
Total time40 minutes


Fragrant and colourful


2 T
sunflower oil
1 t
cumin seeds
onion (finely chopped)
1 clv
garlic (finely chopped)
1 t
ginger (finely chopped)
1 t
1 t
ground corriander
1 t
chilli powder (or to taste)
400 ml
coconut milk
250 g
yellow split peas
500 ml
1 T
garam masala
200 g
spinach (washed and shredded)
1 bn
corriander (finely chopped (small bunch))


Heat the oil in a large saucepan over a medium heat. Add the cumin seeds and fry for a minute or two until starting to brown. 

Stir in the onion, reduce the heat to low and cover. Cook, stirring often for 10 minutes or until soft.

Add the garlic, ginger, turmeric, ground coriander and chilli (if using), stir well and cook for a further minute.

Add the rest of the ingredients, apart from the spinach and bring to the boil then reduce to a low heat, cover and simmer for 20-30 minutes until the lentils are cooked through. 

Stir occasionally to prevent sticking and add a dash more water if it's starting to look dry.

When the lentils are cooked stir through the shredded spinach and heat until wilted.

Serve with the finely chopped coriander leaves and rice or chapatis.