Vegetarian dhal

This recipe is a great make ahead one. Using the slow cooker means most of the preparation and possibly cooking can be done the day ahead with only the final steps to be completed on the night it is being eaten. I add a few different vegetables to it for variation.

Ingredients

1 1⁄2tbs sunflower oil
1 medium brown onion, finely chopped
2clove(s)fresh garlic, crushed
2tsp fresh ginger, grated
2 whole fresh green chilli, deseeded, finely chopped
2tsp garam masala
8 whole Curry leaf
1⁄2cup(s) dry lentils (100g)
400g canned diced tomatoes (buy 1 x 400g can)
1 1⁄2cup(s)Vegetable stock, liquid, salt-reduced
800g pumpkin, butternut, raw, seeded, peeled, cut into 3cm cubes
1can(s) canned chickpeas, rinsed, drained (buy 1 x 400g can)
1 medium fresh cucumber, coarsely grated
1⁄4cup(s) fresh mint, finely chopped
1⁄4cup(s) fresh coriander, leaves

Instructions

Heat oil in a large saucepan over medium-low heat. Cook onion, garlic, ginger and chilli, stirring, for 5 minutes or until onion has softened. Add garam masala and curry leaves and cook, stirring, for 1 minute or until fragrant.

Add lentils, tomatoes, stock and pumpkin and bring to a simmer. Transfer to a 4.5 litre (18-cup) slow cooker. Cook, covered, on low for 5 hours (or high for 2½ hours).

Add chickpeas, kidney beans and peas and cook, covered, on high for 10 minutes or until heated through.

Meanwhile, squeeze excess liquid from cucumber. Place in a bowl with mint and yoghurt and stir raita to combine. Top dhal with raita and coriander to serve.

4 points