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Photo of Split pea dhal by WW

Split pea dhal

3
Points®
Total Time
6 hr 20 min
Prep
20 min
Cook
6 hr
Serves
4
Difficulty
Moderate
The rich spicy flavours of Indian cooking definitely warms you in the cooler months. This vegetarian dhal is full of flavour and tender slow-cooked veggies that combine to create a wonderful meal that is topped with crunchy almond pieces.

Ingredients

Oil spray

1 x 3 second spray(s)

Dried green split peas

1¼ cup(s), (260g) rinsed, drained

Brown onion

1 medium, coarsely chopped

Ground turmeric

2 tsp

Ground cumin

2 tsp

Garlic

3 clove(s), 2 crushed, 1 sliced

Fresh ginger

2 tsp

Vegetable stock, liquid, salt-reduced

3 cup(s), (750ml)

Cauliflower

400 g, cut into florets

Olive oil

1 tbs

Fresh green chilli

½ whole, desseded, thinly sliced

Ground cumin

1 tsp, seeds

Brussels sprouts

350 g, trimmed, shredded

Roasted almonds

1½ tbs, sliced, to serve

Instructions

  1. 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.
  2. 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.
  3. Season dhal and divide between bowls. Top with sprout mixture and sprinkle with almonds to serve.

Notes

SERVING SUGGESTION: 99% fat-free plain yoghurt (contains dairy) mixed with a little chopped fresh mint. TIP: STOVE-TOP METHOD - Cook dhal (Step 1), partially covered, in a saucepan on medium heat for 40 minutes, stirring often, or until split peas are very tender. Add more water if it looks dry. Add cauliflower for last 15 minutes of cooking. Continue from Step 2.

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