Ingredients

Dal

• 300g yellow lentils
• 2 cloves garlic (1 finely chopped, 1 crushed)
• 1/2 white onion, finely chopped
• 2 ts turmeric
• 2 ts cumin seeds (1 of them crushed)
• 3/4 tsp ground ginger
• 1 ts ground coriander
• 1 ts curry powder
• 1 ts crushed chilis
• 200g chopped tomatoes
• 700ml vegetable stock
• ~10 curry leaves (optional)

Rice

• Basmati rice
• 1 lemon
• 1 ts mustard seeds
• 1 ts crushed chilis
• 1/2 ts ground ginger
• 1 ts turmeric

Instructions

Dal

1. Add lentils, crushed garlic, crushed cumin, turmeric, ginger, coriander, curry powder, chillies, chopped tomatoes and curry leaves to slow cooker
2. Add stock, set on HIGH for 2 hours
3. Fry cumin seeds and chopped garlic in 2 tbsp sunflower oil until garlic has browned and cumin is fragrant. Add to Dal mixture, cook for another 3h on SLOW

Rice

1. While boiling the rice, juice 1 large lemon and set aside
2. Fry mustard seeds in 1 tbsp sunflower oil until they begin to spit. Add the remainder of the spices. After 1 min, add the lemon juice. 2 mins later, combine with rice and mix