Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, slow cooker  "leftover" dahl. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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Slow Cooker  "leftover" Dahl is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are nice and they look wonderful. Slow Cooker  "leftover" Dahl is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have slow cooker  "leftover" dahl using 18 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Slow Cooker  "leftover" Dahl:

1. Get 200 g (1 cup) dried yellow split peas
2. Make ready 100 g (half a cup) dried green lentils
3. Take 1 inch cube fresh ginger, peeled and finely chopped
4. Get 2 garlic cloves - finely chopped
5. Get 3 small red onions - finely chopped
6. Prepare half a green chilli (take seeds out for less heat!) - finely chopped
7. Prepare half medium butternut squash (approx. 220g) peeled and cut into small cubes
8. Prepare 1 green pepper - diced
9. Get 1 heaped tsp turmeric
10. Make ready 1 tablespoon cumin
11. Make ready half a teaspoon chilli powder
12. Get half teaspoon ground coriander
13. Get 250 ml coconut milk
14. Take 250 g passata
15. Get half pint vegetable stock (I used bouillon)
16. Get half tin chickpeas (optional)
17. Make ready teaspoon salt
18. Make ready 250 g fresh spinach

One tip when cooking lentils - just be. Slow Cooker "leftover" Dahl Dahl, for me, is always best when cooked in the slow cooker. The pulses are always lovely and tender and it always tastes so comforting and healthy! The other great thing about it is that you can put almost any veg in.

Steps to make Slow Cooker  "leftover" Dahl:

1. Place onion, ginger, garlic, fresh chilli and veg into slow cooker pot.
2. In a jug, combine the dry spices with two tablespoons of the coconut milk and mix well. Add a dash of boiling water if its too thick. Add the reminder of the coconut milk and the passata and combine.
3. Add the lentils and split peas to the pot and mix with the veg. Pour over the spice mix and coat the veg/lentils well. Add half a pint of stock and mix.
4. Cover with the lid and cook on low for a minimum of 6 hours. To get really soft, flavoursome pulses then wait for 7-8 hours before eating. If you're in a rush, you could cook the lentils first on the stove or use tinned pulses. You can then reduce cooking time to 3-4 hours on high or until veg is cooked through.
5. An hour before serving, add the spinach and the chickpeas and stir in well. Just before serving, add half a teaspoon of salt and taste. Add more salt if necessary.
6. Serve as a main meal on its own or with poppodums and mango chutney. Alternatively, serve as a side dish with pan-seared salmon or chicken tikka pieces.

The pulses are always lovely and tender and it always tastes so comforting and healthy! The other great thing about it is that you can put almost any veg in. I used up some butternut squash, spinach and green pepper that was looking sad. One tip when cooking lentils - just be careful not to add any salt. Dahl, for me, is always best when cooked in the slow cooker.

So that’s going to wrap it up for this special food slow cooker  "leftover" dahl recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!