The night before soak the red lentils and chana dal
In a frypan heat the ghee and then add all the spices, cooking until just golden and aromatic and the msutard seeds start to pop.
Add the shallots or oinion and cook until just tender
Transfer to slow cooker and add the soaked read lentils and chana dal. Stir through the ghee and spice mixture.
Cover with filtered water and cook on low for 4 hours. Checking and stiring every so often to ensure it doesn't dry out. You want a nice wet consistancy but not soupy.
Add the coconut cream, kale and salt then cook for a further 1 hour on low.
Just before serving add your Tumeric essential oil into a teaspoon of olive oil and stir through.
When ready serve with basmati rice, yoghurt and mango chutney with a side of kraut or red cabbage salad.