A fragrant and nourishing vegetarian dinner that requires minimal effort, this silverbeet dhal that features peas, tomatoes and a variety of spices is packed full of flavour and perfect served with rice, breads, salads and more.
Ingredients
- 500 g yellow split peas
- 45 g ghee (clarified butter)
- 2 medium brown onions (300 g), chopped finely
- 3 clove garlic, crushed
- 4 tsps finely grated fresh ginger
- 1 fresh long green chilli, chopped finely
- 2 tbsps black mustard seeds
- 1 tsp cumin seeds
- 1 tbsp ground coriander
- 2 tsps ground turmeric
- 1 tsp garam masala
- 800 g canned diced tomatoes
- 3 cups (750 ml) vegetable stock
- 1½ cup (375 ml) water
- 1 tsp caster (superfine) sugar
- 4 medium Silverbeet leaves (320 g), stems removed, chopped coarsely
Steps
Rinse split peas under cold water until water runs clear; drain.
Heat ghee in a large frying pan; cook onion, garlic, ginger and chilli, stirring, until onion softens. Add seeds and spices; cook, stirring, until fragrant.
Transfer onion mixture to 4.5 litre (18 cups) slow cooker; stir in tomatoes, stock, the water, sugar and split peas. Cook, covered, on low, 10 hrs.
Add silver beet, stir until wilted; season to taste.
TIP This recipe is suitable to freeze at the end of step 2. Thaw overnight in the fridge. Reheat in a saucepan, then continue from step 3.
Photo: bauersyndication.com.au