Slow cooked Pea and Spinach-y Dahl
This dish is not only delicious but packed with fiber and protein. Say goodbye to the carb cravings – it’s gluten-free, filling, and perfect for any time.
Ingredients
- 400 g dried red/yellow split peas
- 50 g butter
- 2 onions finely chopped
- 2 garlic cloves crashed
- 3 cm ginger grated
- 1 green chili finely chopped
- 1 tsp cumin seeds/powder
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala/ or curry spice
- 1/2 can of 400g canned chopped tomatoes/200g passata
- 750 ml vegetable stock
- 500 ml water
- 1/2 fruit sauce/ stevia (optional)
- 100 g baby spinach/chard/kale roughly chopped
- fresh coriander leaves to serve
Instructions
In the Morning
- Rinse the peas under cold water until the water runs clear and drain well.
- In a large frying pan melt butter add onion garlic ginger and chili cook until the onion is translucent.
- Add the remaining spices and cook until the mixture is fragrant. Combine the mixture in the slow cooker insert with the tinned tomato, stock, water stefia and split peas.
- Cover and cook for 10 hours o low or 5 hours on high.
In the Evening
- Stir the chopped greens through the warm dahl mixture until wilted. Serve with scattering of coriander on top and a boiled eggs.
Notes
Cook: 10 hours on Low or 5 hours on high.