Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, slow cooker "leftover" dahl. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Slow Cooker "leftover" Dahl is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Slow Cooker "leftover" Dahl is something that I’ve loved my entire life.
Great recipe for Slow Cooker "leftover" Dahl. 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!
To begin with this recipe, we have to first prepare a few components. You can cook slow cooker "leftover" dahl using 18 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Slow Cooker "leftover" Dahl:
- Take 200 g (1 cup) dried yellow split peas
- Get 100 g (half a cup) dried green lentils
- Make ready 1 inch cube fresh ginger, peeled and finely chopped
- Prepare 2 garlic cloves - finely chopped
- Get 3 small red onions - finely chopped
- Prepare half a green chilli (take seeds out for less heat!) - finely chopped
- Take half medium butternut squash (approx. 220g) peeled and cut into small cubes
- Make ready 1 green pepper - diced
- Get 1 heaped tsp turmeric
- Take 1 tablespoon cumin
- Get half a teaspoon chilli powder
- Make ready half teaspoon ground coriander
- Prepare 250 ml coconut milk
- Make ready 250 g passata
- Make ready half pint vegetable stock (I used bouillon)
- Make ready half tin chickpeas (optional)
- Prepare teaspoon salt
- Prepare 250 g fresh spinach
The other great thing about it is that you can put almost any veg in. You can also make a dahl in a slow cooker (or Crock Pot) simply add all of your ingredients to your slow cooker,. I just stir them through the leftover dahl and freeze too. Dahl - with red lentils, butternut squash and spinach.
Instructions to make Slow Cooker "leftover" Dahl:
- Place onion, ginger, garlic, fresh chilli and veg into slow cooker pot.
- 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.
- 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.
- 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.
- 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.
- 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.
Before tempering the dal, change the setting to High; Heat oil in a Pan and add Mustard -Cumin seeds followed by whole dry chili. 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. Lentils are a wildly versatile, inexpensive, protein-packed ingredient. But it often seems like it's hard to know what to do with them.
So that is going to wrap this up for this special food slow cooker "leftover" dahl recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
