Difference between revisions of "Slow cooker dal"
From MyWiki
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'''Ingredients'''<br> | '''Ingredients'''<br> | ||
300g/10½oz yellow split peas | 300g/10½oz yellow split peas | ||
| − | 1 onion, chopped | + | 1 onion, chopped |
200g/7oz chopped tomatoes (from a tin or fresh) | 200g/7oz chopped tomatoes (from a tin or fresh) | ||
thumb of fresh root ginger, finely grated | thumb of fresh root ginger, finely grated | ||
Revision as of 15:08, 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.
