Slow-cooker silverbeet dhal
This hearty, warming silverbeet and pea curry is packed full of flavour, but requires minimal effort to make. Simply pop all your ingredients into the slow cooker, and you'll come back to a fragrant, nourishing vegetarian dinner the whole family will love.
- 10 mins preparation
- 10 hrs 10 mins cooking
- Serves 6
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Ingredients
Slow-cooker silver beet dhal
- 500 gram yellow split peas
- 45 gram ghee (clarified butter)
- 2 medium brown onions (300g), chopped finely
- 3 clove garlic, crushed
- 4 teaspoon finely grated fresh ginger
- 1 fresh long green chilli, chopped finely
- 2 tablespoon black mustard seeds
- 1 teaspoon cumin seeds
- 1 tablespoon ground coriander
- 2 teaspoon ground turmeric
- 1 teaspoon garam masala
- 800 gram canned diced tomatoes
- 3 cup (750ml) vegetable stock
- 1 1/2 cup (375ml) water
- 1 teaspoon caster (superfine) sugar
- 4 medium silver beet (swiss chard) leaves (320g), stems removed, chopped coarsely
Method
Slow-cooker silver beet dhal
- 1Rinse split peas under cold water until water runs clear; drain.
- 2Heat ghee in a large frying pan; cook onion, garlic, ginger and chilli, stirring, until onion softens. Add seeds and spices; cook, stirring, until fragrant.
- 3Transfer onion mixture to 4.5-litre (18-cup) slow cooker; stir in tomatoes, stock, the water, sugar and split peas. Cook, covered, on low, 10 hours.
- 4Add silver beet, stir until wilted; season to taste.
Notes
This recipe is suitable to freeze at the end of step 2. Thaw overnight in the fridge. Reheat in a saucepan, then continue from step 3.
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