Slow cooker dal recipe
 Tasty and filling, dal makes a cheap, healthy and satisfying meal. Try freezing it in portion-sized containers - it will keep for up to 2 months. Each serving provides 356kcal, 19g protein, 46g carbohydrate (of which 6g sugars), 9g fat (of which 1g saturates), 8g fibre and 1g salt. 300g/10½oz yellow split peas1 onion, chopped200g/7oz chopped tomatoes (from a tin or fresh)thumb of fresh root ginger, finely grated2 tsp cumin seeds, 1 tsp crushed finely in a mortar2 tsp ground turmeric2 garlic cloves, one crushed, one thinly sliced 10 freeze-dried curry leaves700ml/1¼ pts hot vegetable stock1 hot green finger chilli, thinly sliced2 tbsp vegetable or sunflower oillemon wedges, to serve 300g/10½oz yellow split peas 1 onion, chopped 200g/7oz chopped tomatoes (from a tin or fresh) thumb of fresh root ginger, finely grated 2 tsp cumin seeds, 1 tsp crushed finely in a mortar 2 tsp ground turmeric 2 garlic cloves, one crushed, one thinly sliced 10 freeze-dried curry leaves 700ml/1¼ pts hot vegetable stock 1 hot green finger chilli, thinly sliced 2 tbsp vegetable or sunflower oil lemon wedges, to serve Method Place the split peas, onion, tomatoes, ginger, ground cumin, turmeric, crushed garlic, curry leaves and stock into a slow cooker. Add most of the chilli and stir to combine. Cook on high for four hours, until the split peas are tender. Season the dal generously with salt and freshly ground black pepper. Just before serving, heat the oil in a saucepan. When the oil is very hot, add the whole cumin seeds and the sliced garlic. Fry until the garlic is golden-brown and the cumin smells toasty and almost smoky. Spoon the hot spiced oil over the dhal, scatter with the remaining green chilli, then serve with lemon wedges for squeezing. Place the split peas, onion, tomatoes, ginger, ground cumin, turmeric, crushed garlic, curry leaves and stock into a slow cooker. Add most of the chilli and stir to combine. Cook on high for four hours, until the split peas are tender. Place the split peas, onion, tomatoes, ginger, ground cumin, turmeric, crushed garlic, curry leaves and stock into a slow cooker. Add most of the chilli and stir to combine. Cook on high for four hours, until the split peas are tender. Season the dal generously with salt and freshly ground black pepper. Just before serving, heat the oil in a saucepan. When the oil is very hot, add the whole cumin seeds and the sliced garlic. Fry until the garlic is golden-brown and the cumin smells toasty and almost smoky. Spoon the hot spiced oil over the dhal, scatter with the remaining green chilli, then serve with lemon wedges for squeezing. Season the dal generously with salt and freshly ground black pepper. Just before serving, heat the oil in a saucepan. When the oil is very hot, add the whole cumin seeds and the sliced garlic. Fry until the garlic is golden-brown and the cumin smells toasty and almost smoky. Spoon the hot spiced oil over the dhal, scatter with the remaining green chilli, then serve with lemon wedges for squeezing. Recipe tips In November 2023, this recipe was costed at an average of £6.17 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard.