50-Minute Sri Lankan-Inspired Coconut Lentil Dhal with Spinach and Golden Onions
A simplified Sri Lankan-inspired coconut red lentil dhal with spinach, browned onion and garlic, served with long-grain rice. Preparation includes a short rice soak; rice, lentils and onions cook in parallel.
Creamy coconut lentils, a tumble of golden onions and fluffy rice: a quiet evening deserves a bowl with a little sunshine. Sri Lankan parippu is the starting point for this simplified home-kitchen adaptation, with spinach added and the usual curry leaves and whole-spice tempering omitted. It is comforting rather than ceremonial, but the onions still get their moment in the spotlight.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Difficulty
- Easy
Ingredients
Nutrition per serving
Estimate- Net carbs
- 101.7 g
- Protein
- 29.2 g
- Fat
- 31.4 g
- Carbohydrates
- 116.8 g
- Fibre
- 15.1 g
- Energy
- 841 kcal
- Serving weight
- 759 g
Calculated from the ingredient weights with USDA FoodData Central. For orientation, not medical or dietary advice.
Method
Rinse and prepare
Rinse the rice, cover with cool water and soak for 20 minutes while you slice the onion, chop the garlic and wash the spinach. Rinse the lentils separately and drain. Drain the soaked rice thoroughly. Use a small lidded pot for rice, a two-handled saucepan for lentils and a non-stick frying pan for onions; cook the next three components in parallel.
Steam the rice
Put the drained rice in its pot with 150 ml of the measured cooking water per serving. Bring to a boil, cover and reduce to the lowest heat. Cook for 12-15 minutes until the water is absorbed and the grains are tender, then turn off the heat and leave covered for 10 minutes. Check your rice packet if its cooking time differs.
Soften the lentils
Meanwhile, put the drained lentils, turmeric and the remaining measured water (200 ml per serving) in the saucepan. Bring to a gentle boil, skim any foam and simmer partly covered for 16-20 minutes, stirring occasionally. The lentils should crush easily and begin to collapse into a loose golden porridge. Keep the heat gentle so the base does not dry out.
AI-generated illustration. Brown the onions
While the lentils simmer, heat the coconut oil in the frying pan over medium heat. Add the onion and cook for 12-15 minutes, stirring regularly, until soft with golden-brown edges. Add the garlic and cook for 1 minute without letting it darken. Take off the heat and immediately stir in the cayenne. Keep this topping separate.
AI-generated illustration. Make it creamy
Stir the coconut milk and salt into the tender lentils. Simmer gently for 3 minutes, then fold in the spinach in handfuls and cook for another 2-4 minutes until fully wilted. The dhal should be creamy and spoonable, with no hard lentils. If it is too loose, simmer uncovered briefly; do not boil fiercely.
AI-generated illustration. Finish the bowls
Fluff the rice with a fork. Divide between shallow bowls and spoon the spinach dhal alongside. Top each portion with the browned onions, garlic and the fragrant oil left in the frying pan. Serve hot.
Good to know
- Keep the lentils at a quiet simmer and stir along the bottom of the saucepan. A fierce boil evaporates their water before they soften.
- Add garlic only after the onions have browned. Small garlic pieces burn much sooner than onion half-moons.
- Stir in cayenne off the heat while the onion oil is still hot; this releases its aroma without scorching the powder.
- For a gentler version, use half the cayenne. Let the spinach wilt before judging the final thickness because its leaves release water.
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