Ingredients:
          2 cups Easy Curry Masala (THAWED -- in microwave if nec)
          1 tablespoon vegetable ghee
          1 tablespoon garam masala powder
          1/2 tspoon turmeric
          1 teaspoon ginger paste or ginger-garlic paste
          1 teaspoon mustard seed
          1 teaspoon salt
          1/2 teaspoon black pepper
          2 cups water
          1-1 1/2 cups lentils ( mix 1 fistfull black and 1 fistfull yellow daal for Gurdwara-style daal, or mix black and rajma (red beans) for a Moti-Mahal-Restaurant-style daal. This recipe works well with Rajma (red beans) and cholas (garbonzo beans). If you want total convenience, forget authenticity and go for four cans of Progresso Garbonzo beans, with cooking time reduced to a total of 45 mins-1 hr)
          1/4 cup dhania (cilantro) - chopped
          1/4 cup non-fat plain yoghurt or heavy whipping cream at room temp

• Pick over the lentils CAREFULLY. This should take you 5-10 mins. Remove pieces of grass/coal/glass collectively euphemistically known as "impurities".
• Add turmeric, gingerpaste and salt and soak/marinate in crockpot on Low all day 8-10 hours or overnight till lentils are soft.
• Mash with a spatula or spoon against the side of the crockpot till you get the consistency you like.
• Make Tarka -- Heat the ghee on the stove top in a separate small frypan at medium heat.
• Add mustard seeds when the oil is hot, and mash them till they pop.
• Now add garam masala, pepper and any other spices you like (get creative!). I like to add a bay leaf and a stick of cinnamon but remember to remove bay leaf before serving.
• Stir the spices in the frypan together and when they just begin to smoke, add Easy Curry Masala.
• Mix the lot and add to the crockpot.
• Simmer on low 1 hour, or on high another 1/2 hour.
• Before serving, add yoghurt or cream a little at a time, blending each tbspoon carefully. (use fat-free yoghurt to save calories)
• Garnish with dhania (cilantro) and serve.