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.

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Nutrition Facts
Serving Size 1 (509g) Recipe makes 4 servings
Calories 469
Calories from Fat 101		(21%)
Amount Per Serving		%DV
	Total Fat 11.3g	17%
	Saturated Fat 6.4g	31%
	Monounsaturated Fat 2.9g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 22mg		7%
Sodium 18mg		0%
Potassium 718mg		20%
Total Carbohydrate 73.0g		24%
	Dietary Fiber 20.5g	82%
	Sugars 1.8g
Protein 19.5g		38%
Vitamin A 545mcg		10%
Vitamin B6 0.6mg		28%
Vitamin B12 0.0mcg		0%
Vitamin C 4mg		6%
Vitamin E 0mcg		2%
Calcium 63mg		6%
Iron 5mg		30%
detailed view... how is this calculated?

Crock Pot Kitchari