Slow cooker split pea dhal

Tasty and filling, dhal makes a cheap, healthy and satisfying meal from storecupboard ingredients.


300g/10½oz yellow split peas

1 onion, chopped

200g/7oz chopped tomatoes (from a tin or fresh)

thumb of fresh root ginger, finely grated

2 tsp cumin seeds, 1 tsp crushed finely in a mortar

2 tsp ground turmeric

2 garlic cloves, one crushed, one thinly sliced

10 freeze-dried curry leaves

700ml/1¼ pts hot vegetable stock

1 hot green finger chilli, thinly sliced

2 tbsp vegetable or sunflower oil

lemon wedges and natural yoghurt, to serve


Place the split peas, onion, tomatoes, ginger, ground cumin, turmeric, crushed garlic, curry leaves and stock into a slow cooker. Add most of the chilli and stir to combine. Cook on high for 4 hours, until the split peas are tender.

Season the dhal generously with salt and freshly ground black pepper. Just before serving, heat the oil in a saucepan. When the oil is very hot, add the whole cumin seeds and the sliced garlic. Fry until the garlic is golden-brown and the cumin smells toasty and almost smoky. Spoon the hot spiced oil over the dhal, scatter with the remaining green chilli, then serve with lemon wedges for squeezing.