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of the week
Slow Cooker Dahl
Packed with warming spices and creamy lentils, say ‘Kia ora’ to your
new go-to healthy and delicious weeknight meal. Our slow cooker dahl
is the ultimate no-fuss, budget-friendly and meat-free comfort food
for those chilly nights and can easily be made vegan –
just omit the butter for coconut oil!
2 cups Pams Split Red Lentils,
6 cups water
1 tsp turmeric
1 knob of ginger, peeled and
sliced lengthwise into thin
70g Pams Butter
3 tsp cumin seeds
3 tsp ground coriander
1/4 cup fresh coriander leaves
Prep time: 10 mins
Cooking time: 3 hours
dd the lentils, water, turmeric and ginger to your slow
cooker and stir to combine. Cook on high for 3 hours, or
until the lentils are tender.
2. When the dahl is ready, season generously with salt and
remove the ginger slices.
3. Just before serving, heat the butter in a small fry pan
over a medium heat. Add the cumin seeds and let them
sizzle until fragrant. Remove the pan from the heat and
quickly stir through the ground coriander. Pour half the
butter mix into the dahl and stir to combine.
o serve, spoon the remaining spice mix over top of the
dahl and sprinkle with the fresh coriander.
e sure to serve with Pams Garlic Roti or Pams
Basmati Rice. And if you’re after a bit of heat to add to
your dahl, add finely chopped red chilli when you add
the lentils and water.
• F reeze any leftovers in portion-sized containers – it
will keep for up to 2 months.
Limited to 4 assorted
Product of Thailand/China