Recipe of Ultimate Slow Cooker  "leftover" Dahl

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, slow cooker  "leftover" dahl. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Slow Cooker  "leftover" Dahl is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Slow Cooker  "leftover" Dahl is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. 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. Prepare dried yellow split peas
2. Prepare (half a cup) dried green lentils
3. Prepare cube fresh ginger, peeled and finely chopped
4. Make ready garlic cloves - finely chopped
5. Take small red onions - finely chopped
6. Make ready a green chilli (take seeds out for less heat!) - finely chopped
7. Make ready medium butternut squash (approx. 220g) peeled and cut into small cubes
8. Take green pepper - diced
9. Take heaped tsp turmeric
10. Get cumin
11. Take a teaspoon chilli powder
12. Take teaspoon ground coriander
13. Make ready coconut milk
14. Get passata
15. Make ready pint vegetable stock (I used bouillon)
16. Take tin chickpeas (optional)
17. Prepare salt
18. Prepare 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’s going to wrap this up for this special food slow cooker  "leftover" dahl recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at 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!