Recipe of Homemade Slow Cooker  "leftover" Dahl

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, slow cooker  "leftover" dahl. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Slow Cooker  "leftover" Dahl is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Slow Cooker  "leftover" Dahl is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook slow cooker  "leftover" dahl using 18 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Slow Cooker  "leftover" Dahl:

1. Make ready dried yellow split peas
2. Take (half a cup) dried green lentils
3. Get cube fresh ginger, peeled and finely chopped
4. Take 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. Prepare green pepper - diced
9. Take heaped tsp turmeric
10. Get cumin
11. Prepare a teaspoon chilli powder
12. Take teaspoon ground coriander
13. Prepare coconut milk
14. Take passata
15. Make ready pint vegetable stock (I used bouillon)
16. Get tin chickpeas (optional)
17. Get salt
18. Prepare fresh spinach

Instructions 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 is going to wrap this up with this exceptional food slow cooker  "leftover" dahl recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!