Steps to Make Jamie Oliver Slow Cooker  "leftover" Dahl

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, slow cooker  "leftover" dahl. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Slow Cooker  "leftover" Dahl is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Slow Cooker  "leftover" Dahl is something that I’ve loved my whole life.

To begin with this 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 it.

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

1. Prepare 200 g (1 cup) dried yellow split peas
2. Prepare 100 g (half a cup) dried green lentils
3. Make ready 1 inch cube fresh ginger, peeled and finely chopped
4. Take 2 garlic cloves - finely chopped
5. Get 3 small red onions - finely chopped
6. Prepare half a green chilli (take seeds out for less heat!) - finely chopped
7. Prepare half medium butternut squash (approx. 220g) peeled and cut into small cubes
8. Prepare 1 green pepper - diced
9. Make ready 1 heaped tsp turmeric
10. Make ready 1 tablespoon cumin
11. Prepare half a teaspoon chilli powder
12. Take half teaspoon ground coriander
13. Prepare 250 ml coconut milk
14. Take 250 g passata
15. Prepare half pint vegetable stock (I used bouillon)
16. Get half tin chickpeas (optional)
17. Prepare teaspoon salt
18. Prepare 250 g fresh spinach

Steps 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 it up for this special food slow cooker  "leftover" dahl recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!