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Turmeric mung bean recipe with pumpkin & prunes

Turmeric mung bean with pumpkin & prunes is a sweet-savory delish that's also anti-inflammatory thanks to turmeric, mung bean, pumpkin, and fennel seeds.
Prep Time5 mins
Cook Time25 mins
soaking time12 hrs
Total Time12 hrs 30 mins
Course: dinner, lunch, main dish
Cuisine: anti-inflammatory, French, healthy, plantbased, Vegan
Diet: Gluten Free, Low Calorie, Vegan
Keyword: mung bean, mung bean recipes, pumpkin recipes
Servings: 4 people
Author: Githu
Cost: €5

Equipment

  • a large sauce-pan

Ingredients

  • 1 tbsp fennel seeds
  • 1 tbsp garam masala
  • 1 big onions
  • 3 cloves of garlic
  • a piece of fresh ginger
  • 1 roots of fresh turmeric
  • 2 tbsp oil olive or any cold-pressed oil
  • 3 cup pumpkins (diced into cubes)
  • 1 cup soaked and drained mung beans
  • pinch of salt
  • dust of cayenne
  • 2 cups vegetable broth or water
  • 10 prunes (the number doesn't matter)
  • 1 big bell pepper
  • 1 cup diced herbs; cilantro, mint, dill, chives (all or any of your choice)

Instructions

  • 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.

Notes

  • I'll let you choose the pumpkin of your choice, but avoid those that contain a lot of water like nutmeg squash, I used red kuri but butternut, or acorn squash would be a good choice.
  • I prefer soaking mung beans at least for 12 hours, this way they will be quick to cook. This also reduces the phytic acids that can inhibit mineral absorption.