Slow-cooker silverbeet dhal

This hearty, warming silver beet and pea curry is packed full of flavour, but requires minimal effort to make. Simply pop all your ingredients into the slow cooker, and you'll come back to a fragrant, nourishing vegetarian dinner the whole family will love.

  • 10 mins preparation
  • 10 hrs 10 mins cooking
  • Serves 6
  • Print


Slow-cooker silver beet dhal
  • 500 gram yellow split peas
  • 45 gram ghee (clarified butter)
  • 2 medium brown onions (300g), chopped finely
  • 3 clove garlic, crushed
  • 4 teaspoon finely grated fresh ginger
  • 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 canned diced tomatoes
  • 3 cup (750ml) vegetable stock
  • 1 1/2 cup (375ml) water
  • 1 teaspoon caster (superfine) sugar
  • 4 medium silverbeet (swiss chard) leaves (320g), stems removed, chopped coarsely


Slow-cooker silver beet dhal
  • 1
    Rinse split peas under cold water until water runs clear; drain.
  • 2
    Heat ghee in a large frying pan; cook onion, garlic, ginger and chilli, stirring, until onion softens. Add seeds and spices; cook, stirring, until fragrant.
  • 3
    Transfer onion mixture to 4.5-litre (18-cup) slow cooker; stir in tomatoes, stock, the water, sugar and split peas. Cook, covered, on low, 10 hours.
  • 4
    Add silverbeet, stir until wilted; season to taste.


This recipe is suitable to freeze at the end of step 2. Thaw overnight in the fridge. Reheat in a saucepan, then continue from step 3.