Set, forget, and then come back
Serves 6
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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.


  • 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

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.


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