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For more delicious<br />
meal ideas head to<br />
newworld.co.nz<br />
or check out the<br />
Recipe of the Week<br />
hub in store<br />
and online.<br />
Perfect for vegetarians,<br />
this slow cooker dahl<br />
is the ultimate no-fuss<br />
comfort food for those<br />
chilly nights.<br />
Slow Cooker Dahl<br />
Serves 4-6<br />
Prep time 10mins<br />
Cooking time 3 hours<br />
Skill level Easy as<br />
INGREDIENTS<br />
2 cups Pams Split Red Lentils, rinsed<br />
6 cups water<br />
1 tsp turmeric<br />
1 knob of ginger, peeled and sliced<br />
lengthwise into thin strips<br />
70g Pams Butter<br />
3 tsp cumin seeds<br />
3 tsp ground coriander<br />
¼ cup fresh coriander leaves<br />
METHOD<br />
1. Add the lentils, water, turmeric and ginger to your slow cooker<br />
and stir to combine. Cook on high for 3 hours, or until the lentils<br />
are tender.<br />
2. When the dahl is ready, season generously with salt and remove<br />
the ginger slices.<br />
3. Just before serving, heat the butter in a small frying pan over<br />
a medium heat. Add the cumin seeds and let them sizzle until<br />
fragrant. Remove the pan from the heat and quickly stir through<br />
the ground coriander. Pour half the butter mix into the dahl and<br />
stir to combine.<br />
4. To serve, spoon the remaining spice mix over the top of the<br />
dahl and sprinkle with the fresh coriander.<br />
TOP TIPS<br />
• Be sure to serve with Pams Garlic Roti or Pams Basmati Rice.<br />
• If you’re after a bit of heat to add to your dahl, add finely<br />
chopped red chilli when you add the lentils and water.<br />
• Freeze any leftovers in portion-sized containers – it will keep for<br />
up to 2 months.<br />
• To make a vegan dahl, simply swap the butter for coconut oil.
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