Slow cooker silverbeet dhal | Women's Weekly Food
This hearty vegetarian dhal is full of flavour and, thanks to the slow cooker, requires minimal effort for a fragrant, nourishing dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- Slow-cooker silver beet dhal
- 500 grams yellow split peas
- 45 grams ghee (clarified butter)
- 2 medium brown onions (300g), chopped finely
- 3 cloves garlic, crushed
- 4 teaspoons finely grated fresh ginger
- 1 fresh long green chilli, chopped finely
- 2 tablespoons black mustard seeds
- 1 teaspoon cumin seeds
- 1 tablespoon ground coriander
- 2 teaspoons ground turmeric
- 1 teaspoon garam masala
- 800 grams canned diced tomatoes
- 3 cups (750ml) vegetable stock
- 1 1/2 cup (375ml) water
- 1 teaspoon caster (superfine) sugar
- 4 medium silverbeet leaves (320g), stems removed, chopped coarsely
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