2 cloves garlic (or pinch of asafoetida if you're doing it legit!)
6 cups vegetable stock (you can make with water but I like a bit more oomph to the taste)
1 cup diced seasonal vegetables (I used carrot, celery and potato)
fresh lime or lemon juice
You can do this two ways: the first takes advantage of the slow-cooking bit of the crock pot and add everything together and simmer on low for 8 hours, stirring occasionally. This works well.
The other way, if you'd like a bit more colour and flavour but is extra work, is to saute the seasonal vegetables and garlic over a medium heat in some ghee, coconut oil, or olive oil until soft and browned. Add a little more ghee or oil and stir fry the spices until they release their scent, about a minute. Add to the crock pot with the rest of the ingredients, and simmer on low for 8 hours, stirring occasionally.
This also works well in a dutch oven in the oven, or on the stove top in the biggest pot you have!
I like to serve this soupier, rather than a thick dhal, so I add extra water at the end, and also to each serve when reheating. Excellent with extra coriander on top. Yum!