Crock Pot Kitchari

• 1 1/4 cups yellow split mung dal
• 6 1/2 cups water
• 3 tablespoons unsalted butter
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon ground cloves
• 1/4 teaspoon turmeric
• 1 bay leaf
• 1 tablespoon chopped fresh ginger
• 2 tablespoons unsweetened dried shredded coconut
• 1/2 bunch chopped fresh cilantro
• 1 cup white basmati rice, rinsed
• salt
• whole wheat tortillas or chapati, for serving

1. Rince the dal and remove any debris. Combine the dal and 6 cups of the water in the slow cooker.
2. In a medium size skillet, melt the butter over medium heat. Add the ground spices, cook 1-2 minutes, stirring constantly, just to heat and gently toast them. Stir into the dal and add the bay leaf. Cover and cook on LOW for 4 to 5 hours. The mixture will be soupy.
3. In a blender or small food processor, combine the ginger, coconut, cilantro, and remaining 1/2 cup of water and process until smooth. Add to the cooker along with the rice, cover, and cook on LOW until the rice is tender, 1 to 1 1/2 hours longer.
4. Remove the bay leaf and season with salt. Serve the soup hot in bowls with some warm whole wheat tortillas or chapatis.

water, unsalted butter, ground cinnamon, ground cardamom, fresh ground black pepper, ground cloves, turmeric, bay leaf, fresh ginger, coconut, fresh cilantro, white basmati rice, salt, whole wheat tortillas

Taken from www.food.com/recipe/crock-pot-kitchari-289009 (may not work)