Pumpkin and Chana Sabzi

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Pumpkin and Chana Sabzi
Ingredients
Chana (chickpeas) 200 gms
Pumpkin 200 gms
Onion 1 large finely diced
Tomato 1 small finely diced
Ginger-garlic paste 1/2 teaspoon
Kashmiri chilli powder 1 teaspoon
Turmeric 1/4th teaspoon
Garam masala 1 teaspoon
Curry leaves 2 to 3 sprigs
Cumin seeds 1 teaspoon
Hing a pinch
Coriander leaves 2 tablespoons chopped finely
Grated coconut 3 tablespoons
Oil 2 tablespoons
Salt to taste
Method
Wash and soak the chana for 3 to 4 hours. Drain the water used for soaking the chana. Pressure cook the chana for 5 to 6 whistles adding water just enough to cover the chana. Add 1 teaspoon of salt. Wash and peel the pumpkin. Cut into bite-sized pieces. Heat oil in a pan, add the cumin seeds, hing and 1 sprig of curry leaves. Add the diced onion and fry till light golden brown. Add the ginger-garlic paste, saute for a 30 seconds. Add the tomato and saute for a minute. Add the chopped pumpkin. Add the Kashmiri chilli powder, turmeric powder, the rest of the curry leaves, half of the chopped coriander leaves and salt to taste. Fry for a minute. Add the stock from the chana and close the pan with a lid. Cook on low flame. When the pumpkin softens, add the cooked chana, the garam masala, and the grated coconut. Cook for 5 minutes so that the coconut gets roasted. Switch off the flame and garnish with coriander leaves. Serve with roti or rice.

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