Slow cooker dal

Preparation time                                                             Cooking time 

less than 30 mins                                                 over 2 hours 

Tasty and filling, dkl create an inexpensive, healthy and satisfying meal.
Try cooling it in portion-sized containers - it'll keep for up to two months.

Each serving provides 356kcal, 19g macromolecule, 46g supermolecule (of that 6g sugars), 9g fat (of that 1g saturates), 8g fibre and 1g salt.
Ingredients

Ingredients

• 300g/10�oz yellow split peas
• 1 onion, chopped
• 2 tsp cumin seeds, one tsp crushed finely in a very mortar
• 2 tsp ground turmeric
• 2 garlic cloves, one crushed, one thinly sliced
• 10 freeze-dried curry leaves
• 700ml/1� pts hot vegetable stock
• 1 hot inexperienced finger chilly, thinly sliced
• 2 tbsp vegetable or sunflower-seed oil

Method

1. Place (Slow cooker dal) the split peas, onion,  (Slow cooker dal) tomatoes, ginger, ground cumin, turmeric, crushed garlic, curry leaves and stock into a slow cooker. Add most of the Slow cooker dal chilli and stir to Slow cooker dal combine. Cook on high for four hours, until the split peas are tender.
2. Season the dkl liberally with salt and freshly floor black pepper. simply ahead of serving, the high temperature the oil in a very cooking pan. whereas the oil could also be terribly heat, add the total cumin seeds and therefore the sliced garlic. Fry till the garlic is golden-brown and therefore the cumin smells toasty and nearly smoky. Spoon the recent spiced oil over the dahl, scatter with the final word inexperienced chilly, then serve with lemon wedges for compression.