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

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, slow cooker  "leftover" dahl. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Slow Cooker  "leftover" Dahl is one of the most favored of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Slow Cooker  "leftover" Dahl is something that I have loved my whole life.

You can also make a dahl in a slow cooker (or Crock Pot) simply add all of your ingredients to your slow cooker, cover with the lid and cook on HIGH for four hours or LOW for six. Add your spinach just before the end, so it only just wilts. The slow cooker is a natural partner to tough cuts of meat like pork shoulder, beef roasts, and brisket. But what I also love about making these meats in the slow cooker is that their large size comes with the promise of multiple meals.

To begin with this recipe, we must prepare a few components. You can have 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:
  1. Get 200 g (1 cup) dried yellow split peas
  2. Prepare 100 g (half a cup) dried green lentils
  3. Prepare 1 inch cube fresh ginger, peeled and finely chopped
  4. Get 2 garlic cloves - finely chopped
  5. Get 3 small red onions - finely chopped
  6. Take half a green chilli (take seeds out for less heat!) - finely chopped
  7. Make ready half medium butternut squash (approx. 220g) peeled and cut into small cubes
  8. Get 1 green pepper - diced
  9. Prepare 1 heaped tsp turmeric
  10. Take 1 tablespoon cumin
  11. Make ready half a teaspoon chilli powder
  12. Take half teaspoon ground coriander
  13. Prepare 250 ml coconut milk
  14. Get 250 g passata
  15. Get half pint vegetable stock (I used bouillon)
  16. Prepare half tin chickpeas (optional)
  17. Prepare teaspoon salt
  18. Get 250 g fresh spinach

She swears her recipe is just as good as what you'd order at your favorite Indian restaurant, and serving it with rice and naan makes it a. Let the dal settle, then pour out the water. Repeat three or four times, until the water is clear. Tip the dal into a large saucepan and pour in at least four litres of cold water.

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.

Repeat three or four times, until the water is clear. Tip the dal into a large saucepan and pour in at least four litres of cold water. Bring to a boil and cook steadily for two to three hours. Indian food is full of deep flavor thanks to abundant spices. By making Indian dishes in the slow cooker, everything from curries to korma are improved by the long process of simmering and infusing.

So that’s going to wrap it up with this special food slow cooker  "leftover" dahl recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember 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!