You could easily make this dhal on the stovetop. Maybe just add a wee bit more liquid, and cook for a long time over a slow heat. You might want to soak your split green peas for a couple of hours beforehand, too.
Slow Cooker Split Green Pea and Red Lentil Dhal [Vegan]
- 1 cup dried green split peas (rinsed)
- 1 cup dried red lentils (rinsed)
- 1 onion, chopped
- 4-6 fat garlic cloves
- 1 or 2 thumb sized pieces of ginger root
- a good sized piece of turmeric root
- 3 teaspoons cumin
- 1 teaspoons coriander
- 1 teaspoons garam masala
- 1 teaspoons asafoetida
- 1 teaspoons mustard seeds
- 1 teaspoons cumin seeds
- vegetable oil
- 3 large fresh tomatoes, chopped
- 1 1/2 pints vegetable stock
- a handful of curry leaves
- In a small food processor, thoroughly blend the garlic, ginger and turmeric root with enough vegetable oil to make a smooth paste.
- Heat the paste in a small, lidded saucepan. Add the mustard seeds and cumin seeds.
- When the mustard seeds have mostly finished their popping, put the onion and chopped tomato into the pan and stir well. Stir in the rest of the spices.
- Transfer the mixture to the slow cooker. Add the lentils and the stock. Throw in the curry leaves and cook on low for around 6-8 hours. Check periodically in case you need to top up with water.
- Red Lentil