Ingredients

Steps

• Combine the split peas, onion, tomatoes, ginger, crushed cumin, turmeric, crushed garlic, curry leaves, and stock in a slow cooker.
• Add most of the sliced chilli and stir well.
• Cook on high for four hours until the split peas are tender.
• Season the dal with salt and freshly ground black pepper.
• Heat the oil in a saucepan until very hot.
• Fry the whole cumin seeds and sliced garlic until golden and aromatic.
• Spoon the hot spiced oil over the dal and garnish with the remaining chilli.
• Serve the dal with lemon wedges.