Put the daal in a bowl. Cover the daal in fresh water and leave it to soak overnight (at least 12 hours).
Rinse the daal with clean water. Place in a pyrex dish and cover with 1 inch of boiling water. Microwave on high for 25 minutes.
Drain the daal and place in the slow coker with 1000ml of clean boiling water. Cook on high for 5 hours.
Drain the daal using a seive
Add the daal back to the slow cooker, along with 450ml of fresh boiling water
Add the remaining ingredients (except for the cream) and stir.
Cook on low for 4 hours, stirring occaisionally
