21 The best Slow Cooker  "leftover" Dahl tasty & healthy!

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Prepare dried yellow split peas.
You need to prepare (half a cup) dried green lentils.
Prepare cube fresh ginger, peeled and finely chopped.
Provide garlic cloves - finely chopped.
Provide small red onions - finely chopped.
Use a green chilli (take seeds out for less heat!) - finely chopped.
Provide medium butternut squash (approx. 220g) peeled and cut into small cubes.
Prepare green pepper - diced.
Provide heaped tsp turmeric.
Provide cumin.
You need a teaspoon chilli powder.
Use teaspoon ground coriander.
Use coconut milk.
You need to prepare passata.
Prepare pint vegetable stock (I used bouillon).
Prepare tin chickpeas (optional).
Provide salt.
Prepare fresh spinach.

Short Tips:

Place onion, ginger, garlic, fresh chilli and veg into slow cooker pot..
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..
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..
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..
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..
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..

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