Slow Cooker Moong Dal Recipe

Slow Cooker Moong Dal and Indian Red Curry Paste
Submitted By: Taz

Slow Cooker Moong Dal


2 Cups Whole Yellow Lentils with Skin On (Saabut Moong Dal) - picked and rinsed
1 Large Yellow Bell Pepper (Simla Mirch) - small chopped
1 Medium Red Onion (Pyaz) - small chopped
1 ½ inch piece Fresh Ginger (Adrak) - finely minced
5 cloves Fresh Garlic (Leh-sun) - finely minced
1 (15 oz) Can Unsweetened Coconut Milk (Nariyal ka Doodh)
2 ½ Cups Water
2 Tbs Tomato Paste (Tamatar)
1 Tbs Indian Red Curry Paste - recipe follows
2 tsp Turmeric Powder (Haldi)
2 tsp Garam Masala
1 tsp Cumin Powder (Jeera Podi)
¼ tsp Fresh Ground Black Pepper (Kali Mirch) + to taste
1 ½ tsp Kosher Salt (Namak) + to taste
2 Tbs Oil - can use coconut, olive, canola, vegetable, or safflower oil
⅛ tsp Asafoetida (Hing)

  1. Turn 5 quart slow cooker (Crock-pot®) to high and allow to heat for 15 minutes
  2. Heat oil in a medium skillet over medium-high heat until shimmering - Add onion and bell pepper - Sauté until onion is translucent (apx 3-5 minutes) - Add garlic and ginger and continue to sauté for an additional 2 minutes - Add the asafoetida and continue to sauté for another 1-2 minutes - Transfer to the preheated slow cooker
  3. Add all of the remaining ingredients and thoroughly combine
  4. Cover and cook on low for 5-6 hours (do not cook on high or the coconut milk will separate) until lentils are tender - Make sure and check once or twice during cooking and add additional water if it looks like all of the liquid is being soaked up by lentils  
  5. Finished dish should be thick like a stew and the lentils should still hold their shape not 'mushy' - Adjust seasoning
  6. Serve hot on its own as a 'stew' or along with basmati rice, chapatti or naan, and raita or plain yogurt

Indian Red Curry Paste


4 Tbs Olive or Canola Oil
1 Small Onion (Pyaz) - finely diced
5 cloves Fresh Garlic (Leh-sun) - grated into a paste
1 ½ inch piece Fresh Ginger (Adrak) – grated into a paste
4 Roma Tomatoes (Tamatar) = 1 Cup - finely chopped
4 tsp Ground Coriander (Dhania)
1-4+ tsp Red Chile Powder (Lal Mirchi)*
1 tsp Dried Mango Powder (Amchoor)
1 tsp Kosher Salt (Namak)
¾ tsp Cumin Seeds (Jeera)
½ tsp Turmeric Powder (Haldi)
½ tsp Garam Masala

*Add 1 tsp for Mild, 2-3 tsp for Medium, 4+ tsp for Hot curry paste - adjust to personal taste

  1. Heat oil until shimmering in a heavy bottomed pan over high heat - Reduce heat to medium and add onion to pan and allow to cook until golden brown (apx 6-8 minutes)
  2. Add garlic, ginger and cumin seeds and continue to cook for 1 minute
  3. Reduce heat to low and add tomatoes, ground coriander, red chile powder, and turmeric powder - Allow to cook (stirring regularly) until the oil begins to separate from the mix (can be seen 'pooling' around the edges) - This process will take 10 to 15 minutes DO NOT RUSH THIS STEP (if you begin to see sticking, add a little water [apx a teaspoon at a time] to the pan making sure to cook out all added water by the end) the slow cooking allows the curry paste to develop its flavor and to acquire its rich, deep, red-brown coloring
  4. Once the oil has separated and the paste has reduced down - Remove from heat and add the garam masala, dried mango powder, and salt - Mix to thoroughly combine
  5. Allow mixture to cool to room temperature and use immediately or transfer to container(s) for storage - Can be stored in an airtight container in refrigerator for up to a week or frozen for up to 2 months
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