About the Recipe
Ingredients
1 litre of vegetable stock - I use home made vegetable stock from my Thermomix and add 1 tbs to 1 litre of water (plus extra if you like your dhal less thick)
2 cups (400g) of the lentils/beans of your choice (mung, lentils, chickpeas etc), soaked overnight and rinsed
½ teaspoon mustard seeds or curry powder
1 tsp cumin powder
1 tbs coconut oil
1 onion/shallots, finely diced
2 garlic cloves, diced
2cm piece of ginger, grated
2cm piece of fresh turmeric, grated
2 carrots, grated
1 zucchini, grated (I throw all the veggies in my thermo and dice on level 5 for 10-20 seconds)
100g baby spinach
Salt flakes and freshly ground black pepper
½ bunch of coriander leaves (optional)
Preparation
Add all the ingredients to your slow cooker or pressure cooker.
Cook on high in the slow cooker for 2-3 hours (or until beans/lentils are soft), and on the beans setting (40min) in the pressure cooker.
Once cooked add the spinach, coriander and salt and pepper.
OPTIONAL: serve with coconut yoghurt, more greens (broccoli) and lemon juice.
Portion and store in the fridge for up to 4 days, or freezer.
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