Slow Cooker  "leftover" Dahl
Slow Cooker  "leftover" Dahl

Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, slow cooker  "leftover" dahl. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Slow Cooker  "leftover" Dahl is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine 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 prepare a few components. You can have slow cooker  "leftover" dahl using 18 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Slow Cooker  "leftover" Dahl:
  1. Get 200 g (1 cup) dried yellow split peas
  2. Take 100 g (half a cup) dried green lentils
  3. Take 1 inch cube fresh ginger, peeled and finely chopped
  4. Make ready 2 garlic cloves - finely chopped
  5. Get 3 small red onions - finely chopped
  6. Make ready half a green chilli (take seeds out for less heat!) - finely chopped
  7. Prepare half medium butternut squash (approx. 220g) peeled and cut into small cubes
  8. Prepare 1 green pepper - diced
  9. Take 1 heaped tsp turmeric
  10. Take 1 tablespoon cumin
  11. Prepare half a teaspoon chilli powder
  12. Make ready half teaspoon ground coriander
  13. Get 250 ml coconut milk
  14. Get 250 g passata
  15. Make ready half pint vegetable stock (I used bouillon)
  16. Take half tin chickpeas (optional)
  17. Get teaspoon salt
  18. Make ready 250 g fresh spinach
Instructions to make Slow Cooker  "leftover" Dahl:
  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.

So that’s going to wrap this up with this special food slow cooker  "leftover" dahl recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!