Slow Cooked Mung Beans and Rice With Indian Spices and Caramelized Onions

Ali Segersten (author) Jan 13, 2012
Easy Recipe
Prep Time
20 minutes
Cook Time
3 hours 15 minutes

You can make this recipe using your slow cooker on either the low or high setting. This recipe will cook quickly on high so be ready to come back to it after 3 hours. It will take about 6 ½ hours on low. During the last 30 to 60 minutes of cooking you can add diced yams, chopped kale, chopped carrots, or any other vegetable you have that needs to be used. If your digestion is weak, I suggest soaking the beans and rice overnight in filtered water, then rinsing and draining in the morning.

1½ cups short grain brown rice
1 cups mung beans
1 teaspoons ground cumin
½ teaspoons turmeric powder
2 teaspoons finely grated fresh ginger
6 cups filtered water
1 cans coconut milk
1½ teaspoons Herbamare (or sea salt)

Caramelized Onions

1 tablespoons coconut oil (or olive oil)
1 medium onions cut into crescent moons
¼ teaspoons Herbamare (or sea salt)
1 tablespoons cumin seeds
1½ teaspoons black mustard seeds (or brown mustard seeds)


½ cups chopped cilantro