Spinach Dhal


    • 3 tbsp coconut oil
    • 1 tsp cumin seeds
    • 1 tsp mustard seeds
    • 1 diced yellow onion
    • 2 green chillies (jalepenos), diced (remove seeds for a milder heat)
    • 2 inches fresh ginger, peeled and grated
    • 3 minced garlic cloves
    • 1 tsp ground turmeric
    • ½ tsp coriander
    • ¼ tsp cayenne
    • 1 tsp salt
    • 1 can chopped tomatoes
    • 250ml yellow split peas, pre soaked*
    • 875ml water
    • 1 bag organic spinach
  • Easy
  • Serves 4
  • vegan-icon

Simple one-pot meal that celebrates the humble pea! A great source of vitamin A, C, Iron and protein! This recipe uses whole spices to give a deep rounded flavour, but be careful as they can spit in the hot oil!

*pick out any hard bits and leave covered with a few inches of water for at least 2 hours, or overnight. Drain and rinse before using.


  1. In a large casserole or saucepan, heat the oil over medium high heat. Carefully add the mustard and cumin seeds and fry until they start to change colour, about 10-15 seconds.
  2. Add the onion, chillies, ginger, garlic, and other spices and salt and stir to combine. Pour in the tomatoes and continue cooking on medium high for about 10 minutes until it all starts to break down, mashing with a wooden spoon to create a puree.
  3. Stir in the soaked peas with the water and bring to a boil. Reduce to a high simmer and cook until the peas are mashable, about 30 minutes, or longer depending on the age of the peas! Add more hot water as needed until thoroughly cooked. Mash the peas with your wooden spoon.
  4. Add the spinach and stir it in to allow it to cook down, about 5 minutes.

Serve with basmati rice, naan bread and papadums!