curry leaves and stock into a slow cooker. Add most of the chilli and stir to combine. Cook on high for four hours
until the split peas are tender.
Season the dal 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
