This wholesome slow cooker mung bean and mushroom masala recipe is wonderfully comforting, especially in the colder seasons.
For this recipe I sautéd the onion, garlic, ginger and spices first for extra flavour but if you don’t have that option you can also just chuck it all in for ease. It’s a really easy, balanced and tasty recipe full of nutrition.
This slow cooker mung bean and mushroom masala comes in at 241 calories (before sides) with 15g of protein, 39.1g carbs, 2.1g fat (0.7 sat fat), 9g of fibre, 6g sugar, 35% of your daily calcium, 22% iron, 20% vitamin c, and 807mg of potassium.
I chose naan for my side for this slow cooker mung bean masala but rice or cauliflower rice works great too. It would also make a nice topping for a jacket potato.
It freezes well for batch cooking too so make up a big pot of it and save for later. Your future self will thank you!
For more mung bean recipes check out my 14 delicious mung bean recipes you’ll love blog post.
Slow cooker mung bean and mushroom masala recipe
Slow cooker mung bean and mushroom masala
Equipment
- 1 slow cooker
- 1 Stirring/serving spoon
- 1 Knife
- 1 Chopping board
- 1 sieve
- measuring spoons
- 1 mincer or fine grater
Ingredients
- 10 sprays olive oil
- 1 white onion, chopped
- 1 tsp ground garam masala
- 3 cloves garlic
- 2 tbsp minced fresh ginger
- 300 g chestnut mushrooms
- 200 g dried mung beans rinse well (1 cup)
- 500 ml vegetable stock (2 cups)
- 4 tbsp greek yogurt or vegan alternative
- 80 g baby leaf spinach (or kale) (2 cups)
Instructions
- Gather ingredients
- Rinse mung beans well
- Dice onion and mince garlic and ginger
- Spray inside of the slow cooker with olive oil. Sauté onion in slow cooker if it has that function. Once onions are softened, add garlic and ginger and continue to sauté for a minute or two. Add garam masala and stir. If your slow cooker doesn't have a sauté function then just add all the ingredients at once (except the spinach and yogurt) and stir well.
- Add the rest of the ingredients (except the yogurt and spinach) and stir well.
- Cook for 3 hours on high or 6-8 hours low if you have sautéed. Cook for 3-4 hours high or 7-8 hours low if you didn't pre-sauté. You are looking for the mung beans to be soft and the liquid to be cooked down, then you know it's ready. You can cook this on the hob/cooker, if so, it will need to simmer for around an hour.
- Once the masala is cooked, stir through the spinach until it has wilted.
- Add a dollop of yogurt on top to serve. Serve with side accompaniment of your choosing. Sides we like for this are small naan breads (I buy pre-bought and pop them in the toaster for ease), cauliflower rice, rice or it works well as a topping for jacket potatoes.
Notes
Where to buy mung beans
You can buy mung beans from all good supermarkets. For this recipe I used dry mung beans and didn’t pre soak them. I like these organic dried mung beans from Amazon (affiliate link):
Our slow cooker
If you are looking for a good slow cooker with a sauté function then this one that we use has a pressure cooker, slow cooker, sauté function and more. We love it.
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