A great meat free meal, best done in a slow cooker. Really yummy and full of flavour. The split peas are high in fibre, protein, calcium and iron, add in the turmeric which is a great anti oxidant and anti inflammatory and you have a pretty nutritious meal!
Slow Cooker Dahl
300g split yellow peas – rinsed and washed
1 onion chopped
1 tin chopped tomatoes
3cm piece of fresh ginger grated
1tsp cumin seeds
1tsp ground cumin
1 garlic clove crushed
1 garlic clove thinly sliced
300ml veg stock – You might need to add extra during cooking as the peas will absorb the liquid.
1 hot green chilli
2tsp olive oil
Serve with brown rice or wholemeal chapattis
- Add the peas, onion, tomatoes, ginger, ground cumin, crushed garlic and stock and 3/4 of the chilli into the slow cooker, mix well and cook on high for 4 hours or low for 6-7 hours.
- Season well. Heat the oil in a non stick frying pan and add the whole cumin seeds and sliced garlic, fry until the garlic is golden and the cumin smells toasty.
- Add the garlic/cumin seeds to the top of the dahl and serve with brown rice or wholemeal chapattis.