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

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, slow cooker  "leftover" dahl. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Slow Cooker  "leftover" Dahl is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Slow Cooker  "leftover" Dahl is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have 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:
  1. Prepare dried yellow split peas
  2. Make ready (half a cup) dried green lentils
  3. Take cube fresh ginger, peeled and finely chopped
  4. Take garlic cloves - finely chopped
  5. Prepare small red onions - finely chopped
  6. Take a green chilli (take seeds out for less heat!) - finely chopped
  7. Take medium butternut squash (approx. 220g) peeled and cut into small cubes
  8. Make ready green pepper - diced
  9. Make ready heaped tsp turmeric
  10. Prepare cumin
  11. Take a teaspoon chilli powder
  12. Take teaspoon ground coriander
  13. Take coconut milk
  14. Prepare passata
  15. Take pint vegetable stock (I used bouillon)
  16. Take tin chickpeas (optional)
  17. Prepare salt
  18. Make ready 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 is going to wrap this up with this exceptional food slow cooker  "leftover" dahl recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!