Pick through the moong to remove any rocks or sticks. Wash moong until the water runs clear.
Soak the moong overnight in enough water to cover by an inch.
The next day, drain the water from the moong and rinse once with fresh water. Transfer the moong to the cooking pot.
Peel and grate the parsnips. Place the parsnips into the cooking pot.
Snap the green beans, and add them to the cooking pot.
Add the remaining ingredients, except the garam masala to the cooking pot.
Place the lid on the cooking pot. Cook on low for 6 hours.
Sprinkle in the garam masala, and stir to mix well. Keep the dish warm for 30 minutes to allow the flavors to develop.
This recipe was developed using a Crock Pot 6-quart slow cooker with stove-top browning. Moong dal can be found at the Indian grocery store or in the international aisle at the regular grocery store. This dish freezes relatively well. Freeze in a plastic air-tight container. Thaw in the refrigerator overnight.
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