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

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, slow cooker  "leftover" dahl. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Slow Cooker  "leftover" Dahl is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Slow Cooker  "leftover" Dahl is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook slow cooker  "leftover" dahl using 18 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Slow Cooker  "leftover" Dahl:
  1. Prepare 200 g (1 cup) dried yellow split peas
  2. Get 100 g (half a cup) dried green lentils
  3. Make ready 1 inch cube fresh ginger, peeled and finely chopped
  4. Make ready 2 garlic cloves - finely chopped
  5. Prepare 3 small red onions - finely chopped
  6. Get half a green chilli (take seeds out for less heat!) - finely chopped
  7. Take half medium butternut squash (approx. 220g) peeled and cut into small cubes
  8. Take 1 green pepper - diced
  9. Take 1 heaped tsp turmeric
  10. Prepare 1 tablespoon cumin
  11. Make ready half a teaspoon chilli powder
  12. Get half teaspoon ground coriander
  13. Make ready 250 ml coconut milk
  14. Prepare 250 g passata
  15. Make ready half pint vegetable stock (I used bouillon)
  16. Make ready half tin chickpeas (optional)
  17. Prepare teaspoon salt
  18. Take 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 is going to wrap this up for this special food slow cooker  "leftover" dahl recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!