Steps to Make Homemade Slow Cooker  "leftover" Dahl

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, slow cooker  "leftover" dahl. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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

To begin with this recipe, we have to 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:

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

Steps 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.

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