4 packed cups of greens (kale, spinach, watercress, lettuce, or any kind of green, really, is fine here)
Ground black pepper to taste
Salt to taste
¼ cup chopped coriander
A few drops of lemon juice
Soak the lentils in enough water to cover them by an inch.
Put the crockpot on a high setting and once it is quite hot add the onions, garlic and ginger along with a couple of tablespoons of water.
Add some salt and ground black pepper. Stir everything well together. Let the onions cook until they are translucent. Placing the lid on the crockpot helps expedite the cooking. Stir the onions every once in a while. This should take about 10 minutes.
Add the greens and the tomato puree and mix well. Add the turmeric. Stir.
Drain the lentils and add them to the onions and greens and stir well to mix. Add four cups of water or vegetable stock and mix thoroughly. Add more salt and black pepper.
Put the lid on the crockpot. Cook for about three hours on a high setting or five hours on a low setting. If the mixture gets dry during cooking, add more water.
When the dal has broken down thoroughly, stir the dal well with a ladle. Check for salt and add more if needed. Also add more black pepper if you have a taste for it-- I do.
Squeeze a few drops of lemon juice and add the coriander and stir well. Serve hot.