Ingredients
Slow-cooker silver beet dhal
Method
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.
Note