Slow Cooker "leftover" Dahl

Name: Slow Cooker "leftover" Dahl
Total time: 28800 s
Yield: 4-6 servings
Cuisine: British
Ingredients: 200 g (1 cup) dried yellow split peas; 100 g (half a cup) dried green lentils; 1 inch cube fresh ginger, peeled and finely chopped; 2 garlic cloves - finely chopped; 3 small red onions - finely chopped; half a green chilli (take seeds out for less heat!) - finely chopped; half medium butternut squash (approx. 220g) peeled and cut into small cubes; 1 green pepper - diced; 1 heaped tsp turmeric; 1 tablespoon cumin; half a teaspoon chilli powder; half teaspoon ground coriander; 250 ml coconut milk; 250 g passata; half pint vegetable stock (I used bouillon); half tin chickpeas (optional); teaspoon salt; 250 g fresh spinach

Susy Wall @singing_chef

West Midlands, UK

Dahl, for me, is always best when cooked in the slow cooker. The pulses are always lovely and tender and it always tastes so comforting and healthy! The other great thing about it is that you can put almost any veg in... I used up some butternut squash, spinach and green pepper that was looking sad. One tip when cooking lentils - just be careful not to add any salt until the lentils are cooked as it can really slow down or even prevent the lentils from cooking properly.

Susy Wall @singing_chef

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Ingredients

6-8 hours

4-6 servings

200 g (1 cup)dried yellow split peas
100 g(half a cup) dried green lentils
1 inchcube fresh ginger, peeled and finely chopped
2garlic cloves - finely chopped
3small red onions - finely chopped
halfa green chilli (take seeds out for less heat!) - finely chopped
halfmedium butternut squash (approx. 220g) peeled and cut into small cubes
1green pepper - diced
1heaped tsp turmeric
1 tablespooncumin
halfa teaspoon chilli powder
halfteaspoon ground coriander
250 mlcoconut milk
250 gpassata
halfpint vegetable stock (I used bouillon)
halftin chickpeas (optional)
teaspoonsalt
250 gfresh spinach

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Steps

6-8 hours

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.