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21
RECIPE 3
SPINACH DHAL – Serves 6
Ingredients Quantity
Yellow split peas 500g
Ghee 45g
Brown onion, medium
2, chopped finely
Garlic cloves 3, crushed
Fresh ginger 4cm piece, grated
Fresh long green chilli 1, chopped finely
Black mustard seeds 2 tbsp
Cumin seeds 1 tsp
Ground coriander 1 tbsp
Ground turmeric 2 tsp
Garam masala 1 tsp
Chopped tomatoes 2 x 400g tins
Vegetable stock 750ml
Water 375ml
Caster sugar
1 tsp
Baby spinach leaves 400g
LOW: 10 hours.
WHAT YOU DO
Rinse the split peas under cold water until water runs clear and then drain. Add some
ghee to the cooking pot, select the sauté function, when up to heat add the onion, garlic,
ginger and chilli, stirring until softened.
Add seeds and spices and cook, stirring, until fragrant. Stir in the chopped tomatoes,
stock, water, sugar and peas. Place on the lid and lock with the locking lid handles on the
cooking pot.
Cook, on low, 10 hours.
Add in the spinach and stir for last hour of the cooking time.
Taste, season and serve.