Pumpkin with White Chickpeas

Ingredients:

• 250 grams pumpkin
• 1 medium potato
• 1 medium onion (slices)
• 2 tbsp. white chickpeas
• 1 tsp. ginger (grated)
• A pinch of asafoetida
• 1/2 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1/4 tsp. coriander powder
• 1/4 tsp. kashmiri red chili powder
• 1/8 tsp. garam masala powder
• 2 tsp. sugar
• 2 tbsp. oil
• Salt to taste
• 150-200 ml water
•  A few coriander leaves

For tempering:

• 1 bay leaf
• 1 whole dry red chili
• 1/4 tsp. panch phoran
• 1/8 tsp. cumin seeds

Making Procedure:

Peel the potato and pumpkin. Then cut them into medium sized pieces. Wash them well and keep aside.

Soak the chickpeas for 5-6 hours. In a pressure cooker pour a cup of water, chickpeas and a pinch of baking soda. Give 4-5 whistle and let the steam dissipates on its own. Then drain the water and keep aside.

Heat oil in a pan and temper with bay leaf, whole dry red chili, panch phoran & cumin seeds. When the seeds crackle add onion slices and asafoetida; stir and fry for a minute on low-medium heat.

Add potato and pumpkin. Fry it for 8-10 minutes on medium heat. Then add  

grated ginger, turmeric - cumin - coriander - kashmiri red chili powder. Mix well and fry it on low heat till the veggies are semi soft.

Then add boiled chickpeas, salt, sugar and garam masala powder. Stir well and fry it for a minute. After that add water and cook it covered for 10-15 minutes on low heat.

Remove from heat and garnish with few coriander leaves.

Serve with roti or paratha.