Recipe of Ultimate Slow Cooker  "leftover" Dahl

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, slow cooker  "leftover" dahl. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Slow Cooker  "leftover" Dahl is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Slow Cooker  "leftover" Dahl is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can cook slow cooker  "leftover" dahl using 18 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Slow Cooker  "leftover" Dahl:

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

So that is going to wrap it up with this exceptional food slow cooker  "leftover" dahl recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!