Vegetarian

Mung bean and pumpkin stew is for Dinner.

Mung bean and pumpkin stew takes 20 minutes to prepare.

Mung bean and pumpkin stew takes 20 minutes to cook.

Mung bean and pumpkin stew makes 4 servings.

The ingredients for Mung bean and pumpkin stew are:

Grind to paste:
5.0 cloves Garlic
1.0 pepper Peppers, hot chili, red, fresh
5.0 slices (1" dia) Ginger Root

Spices:
1.0 tsp Turmeric, ground
1.0 tsp Cumin seed, ground
2.0 tsp Coriander seed, ground
1.0 tsp Garam Masala powder

200.0 gram mung beans, dried
400.0 gram pumpkin raw, diced

4.0 tsp Canola Oil
200.0 Grams Onions, raw, diced

Here is how you make Mung bean and pumpkin stew:

1. Soak mung beans 4-8 hours 2. Pressure cook mung beans with pumpkin, spices and salt. 3. In a saute pan, heat the oil. Fry onions till translucent. 4. Add ginger-garlic paste. Continue frying until the garlic is cooked 5. Add to the cooked mung beans. Mix well. 6. Serve with a side of rice or grain of choiceServing Size: Makes 4 cupsNumber of Servings: 4.0Recipe submitted by SparkPeople user DWREAD.

The nutritional information for Mung bean and pumpkin stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 256.9

• Total Fat: 5.0 g
• Cholesterol: 0.0 mg
• Sodium: 4.7 mg
• Total Carbs: 8.2 g
• Dietary Fiber: 1.8 g
• Protein: 8.8 g

Mung bean and pumpkin stew is Indian cuisine.

The dietary needs meet for Mung bean and pumpkin stew is Vegetarian