Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, slow cooker "leftover" dahl. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Slow Cooker "leftover" Dahl is one of the most favored of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look wonderful. Slow Cooker "leftover" Dahl is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook slow cooker "leftover" dahl using 18 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Slow Cooker "leftover" Dahl:
- Take 200 g (1 cup) dried yellow split peas
- Make ready 100 g (half a cup) dried green lentils
- Take 1 inch cube fresh ginger, peeled and finely chopped
- Take 2 garlic cloves - finely chopped
- Take 3 small red onions - finely chopped
- Take half a green chilli (take seeds out for less heat!) - finely chopped
- Get half medium butternut squash (approx. 220g) peeled and cut into small cubes
- Get 1 green pepper - diced
- Prepare 1 heaped tsp turmeric
- Make ready 1 tablespoon cumin
- Get half a teaspoon chilli powder
- Prepare half teaspoon ground coriander
- Get 250 ml coconut milk
- Get 250 g passata
- Take half pint vegetable stock (I used bouillon)
- Prepare half tin chickpeas (optional)
- Make ready teaspoon salt
- Make ready 250 g fresh spinach
Instructions to make Slow Cooker "leftover" Dahl:
- Place onion, ginger, garlic, fresh chilli and veg into slow cooker pot.
- 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.
- 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.
- 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.
- 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.
- 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.
So that’s going to wrap it up for this exceptional food slow cooker "leftover" dahl recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
