Slow-cooker vegie dhal

Slow-cooker vegie dhal

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Make dinnertime stress-free taking into consideration this slow-cooker vegetable dhal – just set and forget.

The ingredient of Slow-cooker vegie dhal

  1. 1 onion, finely chopped
  2. 200g pumpkin, cut into 3cm pieces
  3. 200g cauliflower, cut into 3cm pieces
  4. 1 small eggplant, cut into 3cm pieces
  5. 200g (1 cup) yellow split peas
  6. 400g can diced tomatoes
  7. 2 garlic cloves, crushed
  8. 1 tablespoon finely grated ginger
  9. 1 lighthearted long green chilli, finely chopped
  10. 1 teaspoon Masterfoods Turmeric arena
  11. 2 teaspoon vegetable oil
  12. 1 teaspoon cumin seeds
  13. 12 curry leaves
  14. 500ml (2 cups) vegetable heap or chicken stock, warmed
  15. 60g baby spinach leaves
  16. Baby coriander leaves, to give support to
  17. Indian flatbreads, to assist

The instruction how to make Slow-cooker vegie dhal

  1. Place the onion, chopped pumpkin, cauliflower, eggplant, split peas, tomato, garlic, ginger, chilli and turmeric in the bowl of a 5L slow cooker.
  2. Heat oil in a frying pan more than medium heat. ensue the cumin and curry leaves, if using, and cook until aromatic. go to to the slow cooker.
  3. Pour the admiring amassing more than the vegetables and move around to combine. Season past pepper. Cover the slow cooker and cook in relation to High for 31 u20442-4 hours or until the vegetables and split peas are tender. amass the spinach, cover and cook for a further 10 minutes or until the spinach wilts. Season well. Sprinkle the dhal in the same way as coriander leaves and assist in imitation of flatbreads.

Nutritions of Slow-cooker vegie dhal

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