Pea and spinach-y dahl

This is a great side to make when you’re us­ing the oven for other things. Sim­ply throw in all the in­gre­di­ents and press play.

The Mail on Sunday - You - - Food Sarah Wilson -

SERVES PREPA­RA­TION TIME 5 min­utes COOK­ING TIME 10 hours on low, 5 hours on high

400g dried yel­low split peas 50g but­ter or ghee 2 onions, finely chopped 2 gar­lic cloves, crushed 3cm knob gin­ger, grated 1 long red or green chilli, finely chopped 1 tea­spoon cumin seeds 1 tea­spoon mus­tard pow­der 1 tea­spoon ground co­rian­der 1 tea­spoon ground turmeric 1 tea­spoon garam masala ½ x 400g can chopped toma­toes 750ml good qual­ity store-bought veg­etable stock 500ml wa­ter ½ tea­spoon gran­u­lated ste­via (op­tional) 100g baby spinach, Swiss chard or kale, de­veined and roughly chopped fresh co­rian­der leaves, to serve

IN THE MORN­ING 1 Rinse the peas un­der cold wa­ter un­til the wa­ter runs clear and drain well.

In a large fry­ing pan, melt the but­ter or ghee. Add the onion, gar­lic, gin­ger and chilli. Cook un­til the onion is translu­cent.

Add the re­main­ing spices and cook un­til the mix­ture is fra­grant. Com­bine the mix­ture in the slow-cooker in­sert with the tinned tomato, stock, wa­ter, ste­via and split peas.

Cover and cook for 10 hours on low or 5 hours on high.

IN THE EVENING 1 Stir the chopped greens through the warm dahl mix­ture un­til wilted. Serve with a scat­ter­ing of co­rian­der on top.

FOR A CON­VEN­TIONAL OVEN To make the recipe with­out a slow cooker, see my slow know-how and con­ver­sion guide on page 62.

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