Tasty and filing, this traditional Indian dish is made in the slow-cooker.
- 1 large onion finely chopped
- 2 garlic cloves crushed
- 2 tblsps vegetable oil
- 1 tblsp curry powder
- 1 tsp ground cumin
- 1.5 cups yellow split peas rinsed well, drained (300 g)
- 4 cups chicken stock 1 litre
- 2 cups water (500 mls)
- ¼ cup (⅓ bunch) fresh coriander leaves
- 1 ½ cups brown rice cooked, to serve
- Cook onion and garlic in oil in a non-stick frying pan for 3 minutes until soft. Add curry powder and cumin. Cook for 1 minute. Transfer mixture to a 5 to 6-litre slow cooker. Add split peas, stock and water. Cover with lid.
- Cook on high for 3½ hours. Uncover. Cook for 20 to 30 minutes, or until thickened to desired consistency. (If too thick, add more water.)
- Sprinkle dhal with coriander. Serve over rice.
To prepare in a pressure cooker: prepare the onion, garlic and spice mixture, transferring to a 6L (small size) pressure cooker. Add the rinsed split peas, 1L of chicken stock, omitting the water. Following manufacturer’s directions, close and lock lid of the pressure cooker. Bring to high pressure, reduce heat to stabilise pressure and cook for 20 minutes. Release pressure. Stir the dhal and serve as suggested.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||2.1 g|
|Total carbohydrates||84.2 g|
|- Sugars||8.1 g|
|Dietary fibre||23.0 g|