Moong Dal Savory Casserole (Gluten-Free & Vegan)

Back when I started my Ayurvedic journey, it was recommended I begin eating Moong Dal. It was noted I could use it in Kitchari, porridge’s, I replace rice, oats, etc. I did find it available for purchase at my local Indian grocery store and from there, started to explore ways in which to cook to my liking.

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.



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