3 cups red lentils, yellow split peas, or split mung beans (or a combination) 6 cups water One 28 ounce diced tomatoes 1 large onion, diced 4 garlic cloves, minced 2 Tablespoons fresh grated ginger 1 Tablespoon turmeric 3 green cardamom pods 1 bay leaf 2 teaspoons each: cumin seeds, mustard seeds, onion seeds, fenugreek seeds 1 teaspoon fennel seeds 1 teaspoon sea salt ¼ teaspoon freshly ground black pepper For serving: Hot cooked brown rice cilantro, optional extra onion and cumin seeds, optional fresh lemon juice, optional

Place red lentils and yellow split peas into a large bowl and cover with water. Let soak for a few minutes and swish to wash the lentils and split peas. Drain well and rinse. Place in a slow cooker and add the 6 cups water. Add the diced tomatoes, onion, garlic, ginger, turmeric, cardamom pods, bay leaf, salt and black pepper. Heat a small skillet over medium heat. Add all of the seeds to the pan. Shake the pan while on the heat, or use a wooden spoon to stir, while toasting the seeds. When they smell fragrant, remove from heat and transfer to the slow cooker. (It will probably bubble up a bit as the hot seed hit the liquid.) Stir well to combine all ingredients. Place lid on slow cooker and let cook on high for 4-5 hours or low for 8-10 hours. Remove lid after cooking time and stir. Taste and if lentils are not soft, cook for another 30-60 minutes, if needed. Add more salt and pepper, if needed. To serve - Ladle the daal over brown rice and top with a squeeze of fresh lemon, cilantro, and more seeds, if desired.