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Slow cooker split pea dhal

Tasty and filling, dhal makes a cheap, healthy and satisfying meal from storecupboard ingredients.
Ingredients
· 300g yellow split peas
· 1 onion, chopped
· 200g chopped tomatoes (from a tin or fresh)
· thumb of fresh root ginger, finely grated
· 2 tsp cumin seeds, 1 tsp crushed finely in a mortar
· 2 tsp ground turmeric
· 2 garlic cloves, one crushed, one thinly sliced
· 10 freeze-dried curry leaves
· 700ml/1¼ pts hot vegetable stock
· 1 hot green finger chilli, thinly sliced
· 2 tbsp vegetable or sunflower oil
· lemon wedges, to serve
Preparation method
1. Place the split peas, onion, tomatoes, ginger, ground cumin, turmeric, crushed garlic, curry leaves and stock into a slow cooker. Add most of the chilli and stir to combine. Cook on high for 4 hours, until the split peas are tender.
2. Season the dhal generously with salt and freshly ground black pepper. Just before serving, heat the oil in a saucepan. When the oil is very hot, add the whole cumin seeds and the sliced garlic. Fry until the garlic is golden-brown and the cumin smells toasty and almost smoky. Spoon the hot spiced oil over the dhal, scatter with the remaining green chilli, then serve with lemon wedges for squeezing.