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.
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.