Mung bean and pumpkin stew

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Nutritional Info
  • 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

View full nutritional breakdown of Mung bean and pumpkin stew calories by ingredient


Pressure cooker Pressure cooker
Number of Servings: 4


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

    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


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 choice

Serving Size: Makes 4 cups

Number of Servings: 4.0

Recipe submitted by SparkPeople user DWREAD.