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.
Servings: 4 people
Calories:
Cost: €5
Equipment
- a large sauce-pan
Ingredients
- 1 tablespoon fennel seeds
- 1 tablespoon garam masala
- 1 big onions
- 3 cloves of garlic
- a piece of fresh ginger
- 1 roots of fresh turmeric
- 2 tablespoon 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.