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.