Name: Silver beet dhal
Cook time: 620 min
Total time: 620 min
Yield: 6
Ingredients: 500 gram (1 pound) yellow split peas; 45 gram (1½ ounces) ghee; 2 medium_piece (300g) brown onions, chopped finely; 3 clove garlic, crushed; 4 centimetre (1½-inch) piece fresh ginger (20g), grated; 1 fresh long green chilli, chopped finely; 2 tablespoon black mustard seeds; 1 teaspoon cumin seeds; 1 tablespoon ground coriander; 2 teaspoon ground turmeric; 1 teaspoon garam masala; 800 gram (1½ pounds) canned diced tomatoes; 3 cup (750ml) vegetable stock; 1 1/2 cup (375ml) water; 1 teaspoon caster sugar; 4 medium_piece (320g) silver beet (swiss chard) leaves, stems removed, chopped coarsely

Ingredients

500 gram (1 pound) yellow split peas

45 gram (1½ ounces) ghee

2 medium_piece (300g) brown onions, chopped finely

3 clove garlic, crushed

4 centimetre (1½-inch) piece fresh ginger (20g), grated

1 fresh long green chilli, chopped finely

2 tablespoon black mustard seeds

1 teaspoon cumin seeds

1 tablespoon ground coriander

2 teaspoon ground turmeric

1 teaspoon garam masala

800 gram (1½ pounds) canned diced tomatoes

3 cup (750ml) vegetable stock

1 1/2 cup (375ml) water

1 teaspoon caster sugar

4 medium_piece (320g) silver beet (swiss chard) leaves, stems removed, chopped coarsely

Method

1.Rinse split peas under cold water until water runs clear; drain.

2.Heat ghee in large frying pan; cook onion, garlic, ginger and chilli, stirring, until onion softens. Add seeds and spices; cook, stirring, until fragrant. Transfer onion mixture to 4.5-litre (18-cup) slow cooker; stir in undrained tomatoes, stock, water, sugar and split peas. Cook, covered, on low, 10 hours.

3.Add in silver beet, stir until wilted; season to taste.

Recipe suitable to freeze at the end of step 2.
Note

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