
Ingredients-
- 1/3 cup kala chana (black chickpeas)
- 2 cups of pumpkin, chopped in cubes
- 1 large potato, chopped in cubes
- 2 tbsp mustard oil
- 1/2 tsp fenugreek seeds
- 1/4 tsp asafoetida powder
- 2-3 dry red chillies
- 1/2 tsp cumin powder
- 1/4 tsp turmeric powder
- 1/2 tsp coriander powder
- 1 tsp grated ginger
- 2 slit green chillies
- Salt to taste
Method –
- Soak about black chickpeas overnight. Pressure cook with salt till soft.
- Heat oil in a kadhai
- Temper the oil with fenugreek seeds, asafoetida powder and dry red chillies
- When the spices splutter, add the cubed potatoes. Sprinkle a little turmeric powder and fry till light golden
- Add cumin, coriander powder, ginger and slit green chillies
- Add a splash of water and fry the masalas
- Add the pumpkin cubes
- Sauté for a minute till the masalas are mixed well with the pumpkin
- Add salt to taste
- If the pumpkin is not sweet, add 1 tsp of sugar
- Cover and cook adding a little water if necessary
- Add the cooked chickpeas and mix well
- Cook till the vegetables are soft