Moong Dal Savory Casserole (Gluten-Free & Vegan)
Since I have been on a rice cooker frenzy, why not give it a try? I like my Moong Dal to be on the creamy side so I added a boatload of water- when all said and done, probably a 1cup to 20cup liquid ratio.
I added simple spices (turmeric, ginger, and garlic) and allowed almost a full 24-hours to cook.
When complete, I added in some stewed eggplant, onions, and mushrooms and then topped with fresh cilantro and a bit of hot sauce.
Simple meals, meals that nourish, dishes that appeal to my senses.