How to Cook Appetizing Slow Cooker  "leftover" Dahl

how to cook appetizing slow cooker leftover dahl

Slow Cooker  "leftover" Dahl.

Slow Cooker  "leftover" Dahl You can have Slow Cooker  "leftover" Dahl using 18 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Slow Cooker  "leftover" Dahl

  1. Prepare 200 g (1 cup) of dried yellow split peas.
  2. Prepare 100 g of (half a cup) dried green lentils.
  3. It’s 1 inch of cube fresh ginger, peeled and finely chopped.
  4. It’s 2 of garlic cloves – finely chopped.
  5. It’s 3 of small red onions – finely chopped.
  6. You need half of a green chilli (take seeds out for less heat!) – finely chopped.
  7. It’s half of medium butternut squash (approx. 220g) peeled and cut into small cubes.
  8. It’s 1 of green pepper – diced.
  9. You need 1 of heaped tsp turmeric.
  10. It’s 1 tablespoon of cumin.
  11. Prepare half of a teaspoon chilli powder.
  12. Prepare half of teaspoon ground coriander.
  13. You need 250 ml of coconut milk.
  14. Prepare 250 g of passata.
  15. You need half of pint vegetable stock (I used bouillon).
  16. Prepare half of tin chickpeas (optional).
  17. You need teaspoon of salt.
  18. It’s 250 g of fresh spinach.

Slow Cooker  "leftover" Dahl instructions

  1. Place onion, ginger, garlic, fresh chilli and veg into slow cooker pot..
  2. In a jug, combine the dry spices with two tablespoons of the coconut milk and mix well. Add a dash of boiling water if its too thick. Add the reminder of the coconut milk and the passata and combine..
  3. Add the lentils and split peas to the pot and mix with the veg. Pour over the spice mix and coat the veg/lentils well. Add half a pint of stock and mix..
  4. Cover with the lid and cook on low for a minimum of 6 hours. To get really soft, flavoursome pulses then wait for 7-8 hours before eating. If you're in a rush, you could cook the lentils first on the stove or use tinned pulses. You can then reduce cooking time to 3-4 hours on high or until veg is cooked through..
  5. An hour before serving, add the spinach and the chickpeas and stir in well. Just before serving, add half a teaspoon of salt and taste. Add more salt if necessary..
  6. Serve as a main meal on its own or with poppodums and mango chutney. Alternatively, serve as a side dish with pan-seared salmon or chicken tikka pieces..

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