Kumror Chokha (Pumpkin, Chickpea Curry)

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 –

1. Soak about black chickpeas overnight. Pressure cook with salt till soft.
2. Heat oil in a kadhai
3. Temper the oil with fenugreek seeds, asafoetida powder and dry red chillies
4. When the spices splutter, add the cubed potatoes. Sprinkle a little turmeric powder and fry till light golden
5. Add cumin, coriander powder, ginger and slit green chillies
6. Add a splash of water and fry the masalas
7. Add the pumpkin cubes
8. Sauté for a minute till the masalas are mixed well with the pumpkin
9. Add salt to taste
10. If the pumpkin is not sweet, add 1 tsp of sugar
11. Cover and cook adding a little water if necessary
12. Add the cooked chickpeas and mix well
13. Cook till the vegetables are soft