Wow, so, I had a tough time writing this up. I posted this recipe on my instagram in January for MiniMoFo, but I just could not get my blog to work! It just refused to load. I’ve finally figured a work around, and fingers crossed this will post. I’m sorry you have had to wait so long for this recipe!
This recipe is all about warmth, and warming yourself up and keeping cosy when it’s cold outside. Now, it’s the final part of February now, and here’s hoping that it’s not going to be too cold from here out, but, you never know. And there will always be cold days.
This is actually a slow cooker recipe! My slow cooker is very under utilised, I seem to always forget it exists, but it’s a very forgiving way to cook, and it makes the house smell absolutely gorgeous. For this dhal recipe, you just put all the ingredients in the slow cooker, and cook. No other pots and pans are needed. If you want any “croutons” on top, like I’ve done with the cashews in the picture, you can do them separately, but if not, it’s delicious on its own.
I cooked my dhal on “high” in the slow cooker for four hours, but I know not everyone works with that time frame, and if you’d rather set it in the morning and leave it till night, you can put it on “low” for 8 hours instead and it should be just as good!
Slow Cooker Sweet Potato Dhal
Ingredients
- 1 onion, chopped
- 2 cloves garlic, chopped
- 3 sweet potatoes, diced into bitesize chunks
- 1 tsp cumin
- 1 tsp ground coriander
- 2 tsp garam masala
- 1 tsp turmeric
- pinch cayenne (to taste, however spicy you like it!)
- pinch salt
- 150g red lentils
- 1 can chopped tomatoes
- 1 can coconut milk
- 300ml vegetable stock
Directions
- Place all of the ingredients in the slow cooker.
- Turn the slow cooker to “High” for 4 hours, or “Low” for 8 hours.
- Check for seasoning, and serve.
Walks, Talks & Eats 