Slow-cooker vegetarian dhal
2
Points®
Total time: 5 hr 40 min • Prep: 20 min • Cook: 5 hr 20 min • Serves: 6 • Difficulty: Easy
Once the prep is done, low and slow cooking develops the fragrant flavours in this spicy lentil and bean dhal, leaving you plenty of time to get on with other things. When it’s time to serve, whip up the refreshing raita to give the meal a delicious fresh kick.
Ingredients
Sunflower oil
1½ tbs, or canola oil
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, grated
Fresh green chilli
2 whole, deseeded, finely chopped
Garam masala
2 tsp
Fresh curry leaf
8 whole
Dry lentils
½ cup(s), (100g) red variety
Canned diced tomatoes
400 g, (1 x 400g can)
Vegetable stock, liquid, salt-reduced
1½ cup(s), (375ml)
Butternut pumpkin
800 g, cut into 3cm pieces
Canned chickpeas, rinsed and drained
1 400g can, (1 x 400g can)
Canned red kidney beans, rinsed, drained
1 can(s), (1 x 400g can)
Frozen green peas
1 cup(s), (120g)
Lebanese cucumber
1 medium, coarsely grated
Fresh mint
¼ cup(s), chopped, plus extra leaves to serve
99% fat-free, plain or natural yoghurt, unsweetened
1 cup(s), (240g)
Instructions
1
Heat oil in a large saucepan over medium-low heat. Cook onion, garlic, ginger and chilli, stirring, for 5 minutes or until onion has softened. Add garam masala and curry leaves and cook, stirring, for 1 minute or until fragrant. Stir in lentils, tomatoes, stock and pumpkin and bring to a simmer.
2
Transfer mixture to a 5.5L (22-cup) slow cooker. Cover with lid and cook on high for 2 hours 30 minutes (or low for 5 hours). Stir in chickpeas, kidney beans and peas and cook, covered, on high for a further 10 minutes or until heated through. Season with salt and pepper.
3
Meanwhile, to make the cucumber raita, squeeze excess liquid from the cucumber. Place in a bowl with mint and yoghurt and stir to combine.
4
Serve dhal topped with raita and extra mint leaves.
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