Green Pea Dhal Bread

by Salima Dhalla December 01, 2016 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

Preheat oven to 180C.
Make the chia gel: soak the chia seeds in the water for 15-20 minutes, stirring occasionally to ensure evenly hydrated.
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.
In a separate bowl, sieve together the flours, baking powder and salt.
In a jug, whisk together the coconut milk, 60ml of rapeseed oil and the chia gel.
Pour the liquid into the dry ingredients and whisk thoroughly to combine and remove all lumps.
Fold the vegetable mix into the batter.
Split mix evenly between greased muffin tins and sprinkle with sunflower seeds
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

Author

2 Responses

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

January 28, 2017

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

Comments will be approved before showing up.

Also in Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Baking bread oats Wheat Flour Wholemeal flour

Easy Soda Bread Loaf

by Lucy Williamson February 14, 2025

Soda bread is a great option for anyone new to making bread at home - there's no yeast, no need for kneading and no rising time.

Beans New World Phaseolus beans Pulses Supper Vegetarian

Cuban Black Bean & Red Pepper Soup

by Vicky Jones February 12, 2025

A substantial soup, almost a main course, combining meaty black beans and sweet red peppers with the heat of red chilli in the accompanying salsa.

Beans Borlotti Beans Phaseolus beans Pulses Stews Supper Vegan Vegetarian Winter

Stew of Borlotti Beans with Fennel

by Vicky Jones February 12, 2025

This comforting aromatic stew from Vicky Jones' excellent Beans, Peas & Everything In Between, is a perfect vegetarian dish, evocative of the wild fennel much used in Sicilian cooking.

Spill the beans!

Get in touch at hello@hodmedods.co.uk or 01986 467567

Things sometimes go wrong but we'll always do our best to put it right. Please contact us to let us know if there's any problem with an order.

For further details please see our Terms of Service, Returns, Refunds and Exchanges Policy and Privacy Policy.

By signing up, you agree to receive marketing emails. Please see our Privacy Policy for more details.

Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.