Easy slow COOKING

RED LENTIL DHAL

SERVES 6
PREP AND COOK: 5 HOURS

1½ cup red lentils, rinsed well
3 cups (750ml) vegetable stock
400g can crushed tomatoes
1 onion, diced
1 tblsp each crushed garlic and grated fresh ginger
2 tsps ground turmeric
1 tsp each ground cumin and garam masala
2 cardamom pods
10 fresh curry leaves
Fresh coriander, yoghurt, steamed basmati rice and lemon wedges, to serve

1 Place lentils, stock, tomatoes, onion, garlic, ginger, spices and curry leaves in the removable bowl of a 5- to 6-litre capacity slow cooker. Season with pepper. Cover with lid.

2 Cook on High for about 4 hours to 4 hours, 30 minutes, or until lentils are tender.

3 Serve with yoghurt, rice and lemon wedges. Garnish with coriander sprigs.

Try this

For a spicy dhal, add ½-1 tsps dried chilli flakes with the lentils.

EASY SLOW