Slow Cooker Vegan Whole Moong Masala

Isn’t it amazing to come for a delicious meal? I know you’ll agree to that. This whole moong masala is one such vegan curry that helps in fixing your dinner easily with no effort. Just serve with cooked grain or any flat bread like pita, roti, parathas, or naan. 

After a busy evening, this moong masala just pumps energy back and love this comforting side. Make this a little soupy and enjoy as a soup with a piece of bread. With many options, easy cooking, and excellent proteins, this is my go to option!

Whole moong or mung beans are loaded with nutrition and cook easily. Soaking is not required. They can either be booked on stove or pressure cooked. Slow cooking is a great option.

Cooking the beans slowly brings out the maximum flavor! Slow cooking also saves time when you are in a curry. Just dump everything and go. No need to stand snd stir like the traditional way. Just come home and serve this with a flatbread. 

High or low option can be used. It takes 4 hours on high setting snd about 7-8 hours  on low setting. Both the options work great depending on the requirements. The dal may thicken with time. Adjust the consistency with water as needed. The leftovers can be stored in fridge for a couple of days.

January is #NationalSlowCookerMonth and Christie is hosting an event “Seriously Good Slow Cooker Recipes” in our #oOurFamilyTable group. We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!This simple, delicious, lip-smacking whole moong masala is obe our favorite one made often and thus is a perfect share for the event! Thanks, Christie!

Ingredients
Serves 6 to 8

Prep time: 10 mins

Cook time: 4 hrs

Whole moong - 1 cup

Tomatoes - 1 cup, chopped

Onion - 1 cup, chopped

Garlic - 2 to 3 coves

Ginger - 1 -in

Thai Chili - 1

Water - 3.5 cups

Salt - 1.5tsp

Turmeric - 1/4 tsp

Cayenne - 3/4 tsp

Garam masala - 1 tsp

Fennel seeds - 1/2 tsp

Cumin - 1/2 tsp

Cardamom - 1

Cloves - 2

Cinnamon - 1/2-in piece

Oil - 1 tbsp

Dried red chili - 1, torn

Method

Add the ginger, garlic, onion, tomatoes, and Thai chili to the food processor and pulse.

Add oil, dried red chili, cumin, fennel, followed by the ground onion-tomato mixture, washed whole moong dal, salt, cayenne, turmeric, and garam masala. Add water, stir, and set the slow cooker on High for 4 hours or 7-8 hours on low.

Open the slow cooker, gently mix, adjust the salt and add a couple of tablespoons of water, if necessary.

Transfer to serving bowl, garnish with cilantro, and serve with cooked grains or flatbread.

Seriously Good Slow Cooker Recipes.  

• Chilindro - Slow Cooker Spanish Red Pepper Stew from A Kitchen Hoor's Adventures
• Jamaican Brown Stew Chicken from Palatable Pastime
• Slow Cooker Chicken and Broccoli Sauce from The Spiffy Cookie
• Slow Cooker Chicken and Vegetable Soup from Blogghetti
• Slow Cooker Creamy Italian Chicken from Cheese Curd In Paradise
• Slow Cooker Hamburger Stroganoff from Books n' Cooks
• Slow Cooker Mahogany Chicken Legs from Karen's Kitchen Stories
• Slow Cooker Vegan Whole Moong Masala from Magical Ingredients
• White Chicken Chili from That Recipe