MUNG BEAN DAL IN THE SLOW COOKER ENJOY DAN:

            MUNG BEAN DAL IN THE SLOW COOKER by CHEF DAN:

Serves 20

INGREDIENTS:

5 cups mung dal

1 tablespoon olive oil

2 yams, peeled and chopped into bit-size pieces

5 stalks of celery, washed and thin sliced

3/4-teaspoon ground asafetida

6 cups water

1 (28 Oz) can diced tomatoes

1 onion, diced

6 garlic cloves

1 thumb-size fresh ginger, grated

2 tablespoons turmeric

4 cardamom pods

2 bay levees

3 teaspoon EACH cumin seeds, mustard seeds, kalonji seeds, and fennel seeds

2 teaspoon EACH garam masala, cayenne powder, and curry powder

1 tablespoon lemon juice

Sea salt and freshly ground black pepper to taste

 Garnish with chopped cilantro

DIRECTIONS:

1.   Place mung beans in water and let soak for 30 minutes.

2.   Drain and place in greased crockpot.

3.   In a dry cast-iron skillet add all seeds over low-heat.

4.   When cumin seeds start to turn brown add in asafetida, and turmeric.

5.   When cool: place in spice grinder and grand until smooth.

6.   Add garam masala, cayenne powder and curry powder, pulse to combine.

7.   Add oil in a skillet over medium-high heat when sizzling.

8.   Add onion and sauté for 4 minutes; add garlic, ginger, celery and sauté for 3 minutes.

9.   Add to greased crackpot with sautéed vegetables, and all other ingredients.

10.                Add water, cover and cook for 6-8 hours on low.

11.                Add salt and pepper to taste, lemon juice and cilantro.

12.                Remove cardamom pods.

ENJOY DAN:                                  BON-APPETITE!!