Daal

200 grams (about 1 cup) red lentils, rinsed
3 cups of water
1 onion, diced
2 or 3 cloves garlic, chopped
1 tsp whole cumin seeds
1/2 tsp yellow mustard seeds
1 tsp ground coriander
1/2 tsp tumeric
1 tsp minced fresh ginger
juice from 1/2 lemon
handful of fresh coriander (cilantro), chopped

Stove top method

In a medium sized pot, steam fry onion, garlic, cumin seeds and mustard seeds in a small amount of water for five minutes. Add the 3 cups of water, lentils, tumeric, ginger and ground coriander. Bring to a boil, reduce heat to low and simmer for 20 to 30 minutes or until the lentils are soft.

Add the lemon juice and simmer for another five minutes.

Serve over brown rice and top with fresh coriander.

Slow cooker method

Put everything except the lemon juice and fresh coriander in the slow cooker and cook on low for eight hours. Add the lemon juice and cook for another two hours.

Serve over brown rice and top with fresh coriander.

You could probably reduce the cooking time by a couple of hours. I just let it go all day until we were ready for dinner.