Difference between revisions of "Slow cooker dal"
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'''Ingredients'''<br> | '''Ingredients'''<br> | ||
| − | + | *300g/10½oz yellow split peas | |
| − | + | *1 onion, chopped | |
| − | + | *200g/7oz chopped tomatoes (from a tin or fresh) | |
| − | + | *thumb of fresh root ginger, finely grated | |
| − | + | *2 tsp cumin seeds, 1 tsp crushed finely in a mortar | |
| − | + | *2 tsp ground turmeric | |
| − | + | *2 garlic cloves, one crushed, one thinly sliced | |
| − | + | *10 freeze-dried curry leaves | |
| − | + | *700ml/1¼ pts hot vegetable stock | |
| − | + | *1 hot green finger chilli, thinly sliced | |
| − | + | *2 tbsp vegetable or sunflower oil | |
| − | + | *lemon wedges, to serve | |
| − | Preparation method | + | '''Preparation method''' |
#Place the split peas, onion, tomatoes, ginger, ground cumin, turmeric, crushed garlic, curry leaves and stock into a slow cooker. Add most of the chilli and stir to combine. Cook on high for four hours, until the split peas are tender. | #Place the split peas, onion, tomatoes, ginger, ground cumin, turmeric, crushed garlic, curry leaves and stock into a slow cooker. Add most of the chilli and stir to combine. Cook on high for four hours, until the split peas are tender. | ||
#Season the dal generously with salt and freshly ground black pepper. Just before serving, heat the oil in a saucepan. When the oil is very hot, add the whole cumin seeds and the sliced garlic. Fry until the garlic is golden-brown and the cumin smells toasty and almost smoky. Spoon the hot spiced oil over the dhal, scatter with the remaining green chilli, then serve with lemon wedges for squeezing. | #Season the dal generously with salt and freshly ground black pepper. Just before serving, heat the oil in a saucepan. When the oil is very hot, add the whole cumin seeds and the sliced garlic. Fry until the garlic is golden-brown and the cumin smells toasty and almost smoky. Spoon the hot spiced oil over the dhal, scatter with the remaining green chilli, then serve with lemon wedges for squeezing. | ||
Latest revision as of 15:11, 7 October 2015
Ingredients
- 300g/10½oz yellow split peas
- 1 onion, chopped
- 200g/7oz chopped tomatoes (from a tin or fresh)
- thumb of fresh root ginger, finely grated
- 2 tsp cumin seeds, 1 tsp crushed finely in a mortar
- 2 tsp ground turmeric
- 2 garlic cloves, one crushed, one thinly sliced
- 10 freeze-dried curry leaves
- 700ml/1¼ pts hot vegetable stock
- 1 hot green finger chilli, thinly sliced
- 2 tbsp vegetable or sunflower oil
- lemon wedges, to serve
Preparation method
- Place the split peas, onion, tomatoes, ginger, ground cumin, turmeric, crushed garlic, curry leaves and stock into a slow cooker. Add most of the chilli and stir to combine. Cook on high for four hours, until the split peas are tender.
- Season the dal generously with salt and freshly ground black pepper. Just before serving, heat the oil in a saucepan. When the oil is very hot, add the whole cumin seeds and the sliced garlic. Fry until the garlic is golden-brown and the cumin smells toasty and almost smoky. Spoon the hot spiced oil over the dhal, scatter with the remaining green chilli, then serve with lemon wedges for squeezing.
