This slow cooker dhal is a cosy classic you’ll make over and over again. It’s fragrant, filling, and above all delicious.
Serves44
Cook time6 hr 5 mins6 hour 5 minutes
Prep time15 mins15 minutes
Ingredients
400ml coconut milk
3/4 cup (150g) yellow split peas
3/4 cup (150g) French-style lentils
1/4 cup (50g) quinoa, rinsed, drained
4 cups (1L) salt-reduced vegetable stock
4 garlic cloves, bruised
2 brown onions, chopped
4 stems curry leaves
2cm-piece ginger, peeled, thinly sliced
1 sweet potato, chopped
1 tbs garam masala
1/4 tsp ground cloves
1/4 tsp ground cinnamon
2 tsp ground turmeric
300g green beans, halved lengthways
1/3 cup (15g) coconut flakes
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Reserve 1/4 cup (60ml) coconut milk. Place the remaining coconut milk in a slow cooker with split peas, lentils, quinoa, stock, onion, garlic, ginger, curry leaf stems, sweet potato, garam masala, cloves, cinnamon and turmeric. Cover. Cook for 6 hours on high (or 8 hours on low) or until the peas are tender and the mixture thickens. Discard curry leaf stems.
Step 2
Cook the beans in a large saucepan of boiling water for 2-3 mins or until bright green and tender. Drain. Season.
Step 3
Divide the lentil mixture evenly among serving bowls. Top with the beans and sprinkle with the coconut flakes. Drizzle with the reserved coconut milk.
This slow cooker dhal is a cosy classic you’ll make over and over again. It’s fragrant, filling, and above all delicious.
Method
Step 1
Reserve 1/4 cup (60ml) coconut milk. Place the remaining coconut milk in a slow cooker with split peas, lentils, quinoa, stock, onion, garlic, ginger, curry leaf stems, sweet potato, garam masala, cloves, cinnamon and turmeric. Cover. Cook for 6 hours on high (or 8 hours on low) or until the peas are tender and the mixture thickens. Discard curry leaf stems.
Step 2
Cook the beans in a large saucepan of boiling water for 2-3 mins or until bright green and tender. Drain. Season.
Step 3
Divide the lentil mixture evenly among serving bowls. Top with the beans and sprinkle with the coconut flakes. Drizzle with the reserved coconut milk.
