Medley of Moong, Yellow Split & Chick Peas in Pumpkin Curry
The something good in today was enjoying a bowl of a “medley of moong, yellow split & chick peas in pumpkin curry” with my sweet n sassy daughter!
On some CRAZY BUSY days in our house, “what’s for dinner?” is a question answered by foraging through the pantry and fridge and throwing a bunch of ingredients together, shaking some spices over them and keeping our fingers crossed that it will turn out good. (Very often, meal time = experiment time; but I must add that all “experiments” are taste tested by not 1, but 2 ginea pigs)
Sometimes the result is an EPIC FAIL!
Sometimes, just sometimes, we end up with something that is “lick-your-bowl-before-the-last-spoonful-hits-the-bottom-of-your-belly” good!
Like this!
As a child I harbored a very strong dislike of moong beans. But, somehow, now, I cannot seem to get enough of them! Now (dare I say it?) I have grown to love them … am hoping that someday this will be the case with my daughter and broccoli 
These tiny green legumes are extremely high in protein, fiber, iron, folate and zinc – to name a few!
Ingredients: 1 cup moong beans 1 cup yellow split peas 2 cups water 2 cups vegetable stock 1 can pumpkin 1 large onion – chopped olive oil a thumb size piece of ginger – chopped 8 cloves of garlic – smashed & chopped 2 tablespoon cumin 1 teaspoon paprika salt and pepper to taste 1 can chick peas 1 cup thawed frozen peas 3 cups spinach – cut up 1 medium sized tomato
I rinsed and soaked the moong beans and yellow split peas for about 8 hours in water. I then discarded the water and placed the moong and yellow split peas in a pan with 2 cups of water and 2 cups of vegetable stock and let it simmer for about 30 minutes or till the moong and peas were tender. If you happen to run out of liquid, just add a tad bit of stock. After 30 minutes, I reduced my stove to the lowest setting and added a can of pumpkin and 2 tablespoons of cumin and stirred till well mixed. Then took this off the flame and in another pan, placed a couple pours of olive oil and sautéed the onion, ginger and garlic till caramelized – not burnt – this usually takes about 10-15 minutes. Then added this to the moong and peas and pumpkin mix. Then dumped in the green peas and chick peas, and stirred in the spinach. Lastly, seasoned with salt, pepper, paprika and topped off the medley with a chopped, fresh tomato from my daughter’s vegetable garden.
Then we began inhalation of this concoction!
It. Was. So.Good. I went back for seconds…then thirds!
This dish goes so well with Trader Joe’s quinoa and black bean chips!
