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Slow-cooker vegie dhal
Slow-cooker vegie dhal
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Prep Time:
10 minutes
Cook Time:
255 minutes
Total Time:
265 minutes
Simplify dinner with effortless slow-cooker veggie dhal.
Ingredients:
  • 200g pumpkin, cut into 3cm pieces
  • 200g cauliflower, cut into 3cm pieces
  • 1 small eggplant, cut into 3cm pieces
  • 200g (1 cup) yellow split peas
  • 400g can diced tomatoes
  • 20.00 ml finely grated ginger
  • 1 fresh long green chilli, finely chopped
  • 1 tsp ground turmeric
  • 9.20 gm vegetable oil
  • 1 tsp cumin seeds
  • 12 curry leaves
  • 500ml (2 cups) vegetable stock or chicken stock, warmed
  • 60g baby spinach leaves
  • Baby coriander leaves, to serve
  • Indian flatbreads, to serve
Instructions:
  • Add the onion, pumpkin, cauliflower, eggplant, split peas, tomato, garlic, ginger, chili, and turmeric into a 5L slow cooker bowl.
  • Heat oil in a frying pan over medium heat. Sauté cumin and curry leaves until fragrant. Transfer to the slow cooker.
  • Pour the fragrant stock over the vegetables, mix well, and sprinkle with pepper. Cover the slow cooker and cook on High for 31 ⁄2-4 hours until the vegetables and split peas are tender. Toss in the spinach, cover, and cook for an additional 10 minutes until wilted. Season generously, garnish with fresh coriander, and serve with warm flatbreads.

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