On a low heat, put the fennel seeds in the sauce-pan
As they heat slowly, dice the onions bring them in the sauce-pan and increase the heat to medium-high
Add the oil, stir everything together and cover to cook for about 5 mins, but stir now and then
During that time mince or grate the turmeric, ginger, and garlic
Add the garlic, ginger, and turmeric into the onions and give a stir
Add the pumpkins and the mung bean in the sauce-pan and stir together.
Sprinkle the salt, masala, and cayenne pepper or any pepper of your choice
Stir again and cover to cook for about 5 mins
Now add the vegetable broth or water, stir and cover again, increase the heat till the boiling take place then reduce to medium-high... you can also add coconut milk if you have some.
Let the mung bean & pumpkin simmer for about 15 mins or until the mung beans are cooked but still firm
Meanwhile, dice the bell pepper and the herbs of your choice
When the beans have cooked, cut off the heat and add the herbs and the bell pepper, stir and cover to let the food cool down
Serve the mung bean & pumpkin delish while it's warm
I am convinced that you'll love this recipe, thank you so much for sharing it and pinning it, be blessed.