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Green Pea Dhal Bread

Green Pea Dhal Bread

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Green Pea Dhal Bread
Baking bread Chia Dal Dried Peas Flour Gluten-free Grains and Seeds Green Pea Flour Pea Flour Peas Pulse Flour Pulses Split Green Peas Split Peas Summer Vegan Vegetarian

by Salima Dhalla 2 Comments

These delicious vegan and gluten-free dhal bread rolls are perfect as a snack, a lunchtime side to a salad, or a healthy accompaniment to South Asian curries and stews. Besides our Wrinkled Pea or Green Pea Flour they contain a host of other nutritious ingredients like chia seeds and coconut flour. This recipe was created by the inspired Salima Dhalla of Food Witch cookery school. 

Makes 14-16 individual breads

Ingredients

  • 200g Wrinkled Pea or Green Pea Flour
  • 40g Chia Seeds
  • 160ml Water
  • 100g Coconut Flour
  • 1.5 tsp Baking Powder (gluten-free if required)
  • 1.5 tsp Salt
  • 2 tsp Black Mustard Seeds
  • 1.5 tsp Garam Masala
  • Small handful (15-20 leaves) Fresh Curry Leaves, finely chopped
  • 250g Cooked Green Lentils (or Split Wrinkled or Green Peas)
  • 75g Fresh Spinach, roughly chopped
  • 30g Fresh Ginger, finely grated or pureed
  • 600ml Any Milk Substitute (eg gluten-free oat milk or nut milk - we use coconut milk to complement the flavours)
  • 60ml Cold-pressed Rapeseed Oil (plus a little extra for tempering)
  • Small handful Sunflower Seeds for topping

Method

  1. Preheat oven to 180C.
  2. Make the chia gel: soak the chia seeds in the water for 15-20 minutes, stirring occasionally to ensure evenly hydrated.
  3. Temper the spices: heat a tablespoon of oil in a frying pan over a medium / high high. Add the mustard seeds and let them start popping. After 10-15 seconds of popping, add chopped curry leaves, grated ginger and garam masala. Cook for a few minutes whilst stirring, the mixture should start to brown and the oil will separate from it. Pour into a bowl with the cooked lentils and raw spinach - mix well and leave to cool.
  4. In a separate bowl, sieve together the flours, baking powder and salt.
  5. In a jug, whisk together the coconut milk, 60ml of rapeseed oil and the chia gel.
  6. Pour the liquid into the dry ingredients and whisk thoroughly to combine and remove all lumps.
  7. Fold the vegetable mix into the batter.
  8. Split mix evenly between greased muffin tins and sprinkle with sunflower seeds
  9. Bake for around 30-35 minutes, until well risen and a deep brown colour. Allow to cool in the tins for 10-15 minutes before removing to a rack to cool completely.


Salima Dhalla
Salima Dhalla

Author


2 Responses

Christina Kingsmill
Christina Kingsmill

September 19, 2023

These were a little too dense for me but made great pancakes; delicious with cooked tomatoes on top.

Ben Richardson
Ben Richardson

January 28, 2017

1.5 tsp Baking Flour? . . . I think this means Baking Powder :-)

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