Split pea dhal
Calorie controlled cooking spray
Yellow Split Peas, dry
260 g, rinsed
1 medium, coarsely chopped
2 teaspoons, level
3 clove(s), 2 crushed and 1 sliced
2 teaspoons, finely grated
Vegetable stock cube(s)
1 cube(s), made with 750 ml water
400 g, leaves discarded, cut into florets
Chilli, Green or Red
½ individual, deseeded and finely sliced
1 teaspoons, level
Brussels Sprouts, Raw
350 g, trimmed and shredded
1½ tablespoons, toasted, flaked
- Lightly mist the bowl of a 4.5-litre slow cooker with cooking spray. Put the split peas, onion, turmeric, ground cumin, crushed garlic, ginger and stock in the slow cooker and stir to combine. Add the cauliflower, submerging in the liquid. Cover and cook on a low setting for 6 hours.
- Just before the end of the cooking time, heat the oil in a large nonstick frying pan over a medium-high heat. Cook the sliced garlic, chilli and cumin seeds, stirring, for 1 minute or until fragrant. Add the sprouts and stir-fry for 2 minutes or until bright green.
- Season the dhal to taste and serve topped with the sprouts and almonds.