Go Back
slow cooker mung bean and mushroom masala with naan
Print Recipe

Slow cooker mung bean and mushroom masala

This wholesome slow cooker mung bean and 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. The 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.
Prep Time25 minutes
Cook Time3 hours
Course: Main Course
Cuisine: Indian
Keyword: curry, masala, mung bean, mushroom, slow cooker, slow cooker mung bean and mushroom masala, vegetarian
Servings: 4 people
Calories: 241kcal

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
    ingredients for slow cooker mung bean and mushroom masala
  • Rinse mung beans well
    rinsing mung beans for dal
  • Dice onion and mince garlic and ginger
    diced onions for mung bean masala
  • 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.
    fried onions and spices for mung bean masala
  • Add the rest of the ingredients (except the yogurt and spinach) and stir well.
    mung beans and stock for masala
  • 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.
    Mung bean and mushroom masala with spinach
  • 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.
    slow cooker mung bean and mushroom masala with naan

Notes

I chose naan for my side for this slow cooker mung bean and mushroom 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!