Ingredients

• 2 cups of lentils, yellow (toor dal), rinsed and drained
• 1 onion, finely chopped
• 3 tomato(s), chopped
• 4 cloves of garlic, minced
• 1 tablespoon of ginger, root, grated
• 1 chili pepper(s), green, finely chopped - adjust for taste
• 1 teaspoon of cumin
• 1 teaspoon of turmeric
• 1 teaspoon of ground coriander
• 1/2 teaspoon of chili powder, adjust for taste
• 1/2 teaspoon of garam masala
• 1/2 teaspoon of mustard, seeds
• 1/2 teaspoon of cumin, seeds
• 1 bay leaf
• 1 cinnamon stick
• 4 cups of broth, vegetable - or water
• salt, to taste
• coriander (cilantro), fresh, chopped for garnish

Instructions

1. Rinse Lentils: Rinse the yellow split lentils under cold water until the water runs clear.

2. Combine Ingredients in Slow Cooker In the slow cooker, combine the rinsed lentils, chopped onion, tomatoes, minced garlic, grated ginger, green chili, ground turmeric, ground cumin, ground coriander, red chili powder, garam masala, mustard seeds, cumin seeds, bay leaf, cinnamon stick, and vegetable broth (or water).

3. Mix Well Stir everything well to combine.

4. Cook in Slow Cooker Cover and cook on low heat for 6-8 hours or until the lentils are tender and the flavors have melded. Remove the bay leaf and cinnamon stick

5. Temper the Dal In a small pan, heat ghee or oil. Add mustard seeds and cumin seeds. When the seeds splutter, pour the tempered mixture into the slow cooker and stir well

6. Adjust Seasoning Taste and adjust the salt and spices according to your preference

7. Garnish and Serve Garnish the dal with fresh chopped cilantro. Serve over Jasmine rice with garlic naan.