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Waitrose Red Split Lentils1kg
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25.5p/100gAnjula Devi's slow cooker recipe is easy to prepare, nourishing, delicious and energy efficient
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
The night before cooking, wash the lentils, then soak in plenty of cold water. In the morning, put them in a pan covered with water, bring to the boil and boil for 10 minutes, then drain. Set the slow cooker to high, add the lentils, 1 tsp each of the garlic, ginger and turmeric and 1 tbsp oil. Using a cocktail stick or the tip of a knife, prick the chillies a few times, then add them in with the deggi mirch, pepper, bay leaf, star anise, mint and butter, plus 750ml hot water. Place the lid on the slow cooker.
Take a large sauté or frying pan and warm the remaining 3 tbsp oil over a medium heat. Add the cumin seeds and cinnamon. Allow the aromatics to release into the oil. This should take about 1 minute.
Add the chicken thighs and season with salt. Sear and slightly colour the thighs. Add the remaining garlic and ginger, then sauté for 2 minutes. Stir in the onions, increase the heat to high and fry for 5 minutes.
Add the potatoes, aubergines, sweet potato and squash mix, plus the tomatoes. Cook on a high heat for 5 minutes, then transfer to the slow cooker. Mix gently, then cover and cook for 1 hour.
To make the dhansak masala, place all the spices in a dry frying pan and gently toast over a low heat. Try not to rush, as you’re trying to entice the aromatic oils from the spices. Transfer the spices to a pestle and mortar or spice grinder, cool, then grind to a powder.
When the chicken has been cooking for 1 hour, stir in the dhansak masala, tamarind paste and palm sugar. Re-cover and slow cook for a further 2 hours, or until the chicken is tender, cooked through with no pink meat and the juices run clear, the vegetables have broken down and the lentils are creamy. Garnish with the coriander to serve.
Typical values per serving when made using specific products in recipe
Energy | 1,837kJ/ 439kcals |
---|---|
Fat | 17g |
Saturated Fat | 4.9g |
Carbohydrates | 31g |
Sugars | 14g |
Fibre | 17g |
Protein | 32g |
Salt | 0.8g |
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25.5p/100g0 added
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£24/kg