Moong bean curry (Whole Green Gram) - Crock pot style

Yet another recipe for those evenings when you get back home from work and smell the sweet fragrance of 'no cooking tonight..dinner is ready'!!

Ingredients:

• Moong - 3 cups (dry)
• Onion - 1 medium sliced
• Garlic  - 3 pods crushed
• Ginger paste - 1 table spoon
• Jeera (Cumin seeds) - 1 tea spoon
• Garam Masala powder (Curry powder) - 1 table spoon
• Tomatoes - 2 medium coarsely chopped
• Salt - 1.5 table spoons (add per taste)
• Red Chilli Powder - 1 table spoon (add per taste)
• Turmeric - 1 tea spoon
• Water - 7-8 cups
• Kasoori Methi - 2 table spoons
• Cilantro - 2 table spoons

Method:

To a Crock pot, add all the above ingredients and turn it on slow cook for 8-9 hours.  Hot Moong bean curry is ready to eat. This goes really well with chapati, roti or just plain rice or Fragrant Ghee Rice.

Note: 

1. For a non-spicy version, take some aside before adding chili powder. Continue cooking for 30 more minutes to get the raw smell of the Chili powder.
2. You can find Sambar Powder in most of the Indian Grocers.  Every brand makes it a different way.  For this recipe, you can use any brand.
3. When using Sambar Powder make sure that you compensate for the chili powder used in it.  Some brands add chili powder to the Garam masala.