One step is all it takes, dahl!
1 cup Green or yellow split peas
1 cup Dried lentils
1 Onion, chopped
200 g Diced tomatoes (tin or fresh)
1 tsp Ginger, minced
2 tsp Garlic, minced
2 tsp Ground cumin seeds
2 tsp Ground turmeric
10 Curry leaves (tempting to skip if you don't have them, but please don/t! They make the dish. Freeze what you don't use in a zip lock for next time!)
700 ml Vegetable stock
1 tsp Chilli
1 tsp Peanut or sunflower oil
1
Place all ingredients in slow cooker. Add extra water to ensure everything is well and truly covered (those legumes are going to suck up a lot). Cook on high for 3-4 hrs, stirring occasionally (twice throughout is plenty), adding water as required. That's literally it.
Serve with a side of greens or on a bed of our Cauliflower Nice.
Ingredients
1 cup Green or yellow split peas
1 cup Dried lentils
1 Onion, chopped
200 g Diced tomatoes (tin or fresh)
1 tsp Ginger, minced
2 tsp Garlic, minced
2 tsp Ground cumin seeds
2 tsp Ground turmeric
10 Curry leaves (tempting to skip if you don't have them, but please don/t! They make the dish. Freeze what you don't use in a zip lock for next time!)
700 ml Vegetable stock
1 tsp Chilli
1 tsp Peanut or sunflower oil
Directions
1
Place all ingredients in slow cooker. Add extra water to ensure everything is well and truly covered (those legumes are going to suck up a lot). Cook on high for 3-4 hrs, stirring occasionally (twice throughout is plenty), adding water as required. That's literally it.
Serve with a side of greens or on a bed of our Cauliflower Nice.
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