Slow-cooker silverbeet dhal | Women's Weekly Food

Ingredients

• Slow-cooker silver beet dhal
• 500 gram yellow split peas
• 45 gram ghee (clarified butter)
• 2 medium brown onions (300g), chopped finely
• 3 clove garlic, crushed
• 4 teaspoon finely grated fresh ginger
• 1 fresh long green chilli, chopped finely
• 2 tablespoon black mustard seeds
• 1 teaspoon cumin seeds
• 1 tablespoon ground coriander
• 2 teaspoon ground turmeric
• 1 teaspoon garam masala
• 800 gram canned diced tomatoes
• 3 cup (750ml) vegetable stock
• 1 1/2 cup (375ml) water
• 1 teaspoon caster (superfine) sugar
• 4 medium silverbeet leaves (320g), stems removed, chopped coarsely