Slow Cooker Dal

Tasty as well as filling, dkl practise an inexpensive, well for you lot as well as satisfying meal.
Try cooling it inwards portion-sized containers - it'll proceed for upwards to ii months.

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


  • 300g/10�oz xanthous separate peas
  • 1 onion, chopped
  • 2 tsp cumin seeds, 1 tsp crushed finely inwards a real mortar
  • 2 tsp terra firma turmeric
  • 2 garlic cloves, 1 crushed, 1 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
  1. Place (Slow cooker dal) the separate peas, onion,  (Slow cooker dal) tomatoes, ginger, terra firma cumin, turmeric, crushed garlic, curry leaves as well as stock into a boring cooker. Add close of the Slow cooker dal chilli as well as stir to Slow cooker dal combine. Cook on high for 4 hours, until the separate peas are tender.
  2. Season the dkl liberally alongside tabular array salt as well as freshly flooring dark pepper. merely ahead of serving, the high temperature the petroleum inwards a real cooking pan. whereas the petroleum could likewise last terribly heat, add together the full cumin seeds as well as thence the sliced garlic. Fry till the garlic is golden-brown as well as thence the cumin smells toasty as well as nearly smoky. Spoon the recent spiced petroleum over the dahl, scatter alongside the terminal give-and-take inexperienced chilly, as well as so serve alongside lemon wedges for compression.

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