Split pea dhal
1 x 3 second spray(s)
Dried green split peas
1¼ cup(s), (260g) rinsed, drained
1 medium, coarsely chopped
3 clove(s), 2 crushed, 1 sliced
Vegetable stock, liquid, salt-reduced
3 cup(s), (750ml)
400 g, cut into florets
Fresh green chilli
½ whole, desseded, thinly sliced
1 tsp, seeds
350 g, trimmed, shredded
1½ tbs, sliced, to serve
- Lightly spray bowl of a 4.5L (18-cup) slow cooker with oil. Place split peas, onion, turmeric, ground cumin, crushed garlic, ginger and stock in slow cooker and stir to combine. Add cauliflower, submerging in liquid. Cover and cook on low for 6 hours.
- Just before end of cooking time, heat oil in a large frying pan on medium-high. Cook sliced garlic, chilli and cumin seeds, stirring, for 1 minute or until fragrant. Add brussels sprouts and cook, stirring, for 2 minutes or until bright green.
- Season dhal and divide between bowls. Top with sprout mixture and sprinkle with almonds to serve.