27 Feb Moong Dal with Veggies
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| Prep Time | 20 minutes |
| Cook Time | 6 1/2 hours |
| Passive Time | 1 overnight soak |
| Servings |
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Ingredients
- 2 cups moong dal
- 2 parsnips
- 4 cups green beans
- 6 cups water
- 2 Tbsp extra virgin olive oil
- 1 tsp Celtic sea salt
- 1 tsp ground ginger
- 1 tsp turmeric
- 1/2 tsp garam masala
Ingredients
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Instructions
- 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.
Recipe Notes
Notes:
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.