Split pea dhal
3
Points®
Total time: 6 hr 20 min • Prep: 20 min • Cook: 6 hr • Serves: 4 • Difficulty: Easy
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.
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