Recipe

Silver beet dhal

Jun 30, 1975 2:00pm
  • 10 hrs 20 mins cooking
  • Serves 6
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Ingredients

Silver beet dhal
  • 500 gram (1 pound) yellow split peas
  • 45 gram (1½ ounces) ghee
  • 2 medium_piece (300g) brown onions, chopped finely
  • 3 clove garlic, crushed
  • 4 centimetre (1½-inch) piece fresh ginger (20g), grated
  • 1 fresh long green chilli, chopped finely
  • 2 tablespoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon ground coriander
  • 2 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 800 gram (1½ pounds) canned diced tomatoes
  • 3 cup (750ml) vegetable stock
  • 1 1/2 cup (375ml) water
  • 1 teaspoon caster sugar
  • 4 medium_piece (320g) silver beet (swiss chard) leaves, stems removed, chopped coarsely

Method

Silver beet dhal
  • 1
    Rinse split peas under cold water until water runs clear; drain.
  • 2
    Heat ghee in large frying pan; cook onion, garlic, ginger and chilli, stirring, until onion softens. Add seeds and spices; cook, stirring, until fragrant. Transfer onion mixture to 4.5-litre (18-cup) slow cooker; stir in undrained tomatoes, stock, water, sugar and split peas. Cook, covered, on low, 10 hours.
  • 3
    Add in silver beet, stir until wilted; season to taste.

Notes

Recipe suitable to freeze at the end of step 2.

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