Slow Cooker Split Pea and Spinach Daal

Ingredients for  4  Servings

• 1

  Vegetable stock cube, crumbled
• 350g

  Dried yellow split peas
• 1

  Red onion, finely chopped
• 2

  Garlic cloves, crushed
• 4 tsp

  Mild curry powder
• 1 tsp

  Ground cumin
• 150-200g

  Baby spinach leaves
• 1

  Lemon, cut in half
• -

  Salt and freshly ground black pepper
• To Serve

• 300g

  Long-grain (or basmati) rice, cooked
• 200g

  Plain or Greek-style yoghurt (low fat if preferred)

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  Over 2 hours

Method

1. Place the stock cube in a jug, pour in 850ml boiling water and stir to create a stock. Pour the stock into the slow cooker pot, then stir in the split peas, onion, garlic, curry powder and cumin. Cover with the lid and cook on high for 4 hours (or low for 6 hours), until the split peas are soft and the dal is thick and creamy.
2. Roughly stir the dal with a wooden spoon to break down more of the split peas. Stir in the spinach, a handful at a time, allowing it to wilt before adding more. When all of the spinach is added, cover again with the lid and leave for 5 minutes.
3. Squeeze the juice from one lemon half into the dal and season with salt and pepper. Cut the other lemon half into four wedges.
4. Serve the daal with the cooked rice, a good dollop of yoghurt on top and a lemon wedge.