Simple Way to Prepare Jamie Oliver Slow Cooker "leftover" Dahl
by Erik Ballard
Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, slow cooker "leftover" dahl. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Slow Cooker "leftover" Dahl is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Slow Cooker "leftover" Dahl is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin 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 it.
The ingredients needed to make Slow Cooker "leftover" Dahl:
Take 200 g (1 cup) dried yellow split peas
Get 100 g (half a cup) dried green lentils
Make ready 1 inch cube fresh ginger, peeled and finely chopped
Take 2 garlic cloves - finely chopped
Make ready 3 small red onions - finely chopped
Make ready half a green chilli (take seeds out for less heat!) - finely chopped
Get half medium butternut squash (approx. 220g) peeled and cut into small cubes
Take 1 green pepper - diced
Prepare 1 heaped tsp turmeric
Get 1 tablespoon cumin
Make ready half a teaspoon chilli powder
Take half teaspoon ground coriander
Get 250 ml coconut milk
Take 250 g passata
Prepare half pint vegetable stock (I used bouillon)
Prepare half tin chickpeas (optional)
Get teaspoon salt
Take 250 g fresh spinach
Steps to make Slow Cooker "leftover" Dahl:
Place onion, ginger, garlic, fresh chilli and veg into slow cooker pot.
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.
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.
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.
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.
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 it up for this special food slow cooker "leftover" dahl recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!