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RECIPES
SPICY MIXED DHAL
Serves 4-6
INGREDIENTS
1 tablespoon oil
1 tablespoon black mustard seeds
1 large red onion, sliced
4 cloves garlic, crushed
4cm piece ginger, grated
1 tablespoon ground coriander
2 teaspoons ground turmeric
2 small red chillies, chopped
½ cup yellow split peas
½ cup red lentils
½ cup brown lentils
3 cups vegetable stock
3 tomatoes, chopped
Sea salt to taste
Juice of half a lemon
2 tablespoons chopped coriander
Plain thick yoghurt to serve
METHOD
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Add oil and heat for 1 minute.
3. Add mustard seeds and cook until
they start to pop. Add onion, garlic and
ginger and cook 5-6 minutes, stirring
occasionally, until onion is light golden.
4. Stir in spices, chilli, lentils, stock and
tomatoes. Cover with lid. Press the
SLOW COOK HIGH BUTTON and
cook for 3-4 hours or SLOW COOK
LOW BUTTON and cook for 4-6 hours.
5. Season with salt and stir through lemon
juice and chopped coriander.
Serve with yoghurt.
RISOTTO MILANESE
Serves 4-6
INGREDIENTS
1 tablespoon olive oil
40g butter
1 onion, finely chopped
2 cloves garlic, crushed
350g Aborio or Canaroli rice
1 cup white wine
4 cups hot chicken stock
Salt and freshly ground black pepper
½ cup grated parmesan cheese
METHOD
SAUTÉ|SEAR setting
1. Press the SAUTÉ|SEAR button and
then the START|CANCEL button. Heat
removable cooking bowl for 3 minutes
with the lid on.
2. Remove lid, add oil and half of the butter,
heat for 1 minute or until melted.
3. Add onion and garlic, cover with
lid, cook for 3 - 4 minutes, stirring
occasionally, until onion has softened.
4. Add rice, mix well, cover with lid, cook
for 2 - 3 minutes or until rice is glossy.
5. Stir in wine, cover and simmer for
2-3 minutes or until wine has been
absorbed.
RISOTTO Setting
1. Stir in chicken stock, mixing well. Cover
with lid and press the RISOTTO button
and then the START|CANCEL button.
2. When it has automatically switched to
the WARM setting, which will take about
20 - 30 minutes, remove lid and stir
through remaining butter and half the
parmesan.
Serve immediately topped with parmesan