Slow Cooker Mung Dal

Mung Dal

1 Cup Mung Dal (Split Mung Beans)
1 Small Onion
1 Inch Ginger cut into small pieces
2-3 Garlic Cloves - Chopped finely
1 Jalapeno or Pepper Serrano
1 Small Tomato
6-7 Curry Leaves (Optional)
1/2 Tb Sp Paprika
1/2 Tb Sp Turmeric
1/2 Tb Sp Coriander Powder
1/2 Tb Sp Cumin Powder
1 Tb Sp Butter
Salt per taste
Cilantro For garnishing

2-3 Tb Sp Lemon Juice (Optional)

For Tempering:

1/2  T Sp Cumin Seeds

1/2 T Sp Mustard Seeds

A Pinch of Asafoetida/Hing 
1 Whole Dry Chili
3 Tb Sp Oil

• Wash Mung dal and put int slow cooker with 3-4 cups of water
• Add Chopped Onion,ginger, garlic, Pepper, Tomato, Curry Leaves, and all other spices along with butter.
• Cover and cook on slow setting for about 5-6 hours. 
• Before tempering the dal, change the setting to High
• Heat oil in a Pan and add Mustard -Cumin seeds followed by whole dry chili and Hing
• Add this oil into Dal, cover the pot and cook for about half an hour
• Add Lemon juice and cilantro, change setting to warm and serve warm with rice and chapati