Pumpkin Chana Masala Recipe By Jai Padhu

Pumpkin Chana Masala....

Ingredients

• Red pumpkin (peeled and cut into 3/4 inch cubes) – 500g
• Coconut or sesame oil – ½ cup
• Curry leaves – 15
• Roasted and powdered fenugreek seeds (methi, venthayam) – 1 tsp
• Cumin seeds (jeera) – 2 tsp
• Ginger (peeled and chopped fine) – 1 tbsp
• Turmeric powder – ½ tsp
• White chickpeas (kabuli chana) – 100g
• Jaggery powder – 1 ½ tsp
• Dried green mango powder (amchur) – 2 tbsp
• Dry fenugreek leaves (kasuri methi) – 1 tsp
• Salt – 1 tsp
• Garam masala – 1 tsp
• Fresh chopped coriander leaves for garnishing

Preparation

• Soak the chickpeas overnight or for a minimum of 4 hours. Pressure-cook in saltwater until well done. Drain and keep aside.
• Dry-roast the fenugreek leaves in a warm pan for a minute. Rub them fine in your palms and sprinkle them over the cooked and drained chickpeas.
• Heat the oil in a pan and add the cumin seeds; wait a few seconds and add the fenugreek powder, ginger, turmeric, and curry leaves. Stir for a minute, then add the pumpkin and sauté on a high flame for a minute.
• Reduce heat to a medium flame, add half a cup of water, and cover the pan with a lid. Let it cook for 6-8 minutes or until pumpkin cubes are just tender. The cooking time will vary depending on the tenderness of the pumpkin. Do not overcook.
• Mix salt, mango powder, and jaggery powder. Sprinkle this mix and the garam masala over the cooked pumpkin, stir gently, and continue cooking on a low flame for 2-3 minutes.
• Add the chickpeas, mix everything, and garnish with freshly chopped coriander.

Nutritional value

Pumpkin is rich in carotenoids and Vitamin A, which aid vision.
The carotenoids also help neutralize free radicals and slow down skin aging.
High in the antioxidant beta-carotene, pumpkin may even reduce the risk of cancer.
Pumpkins are also a good source of Vitamin C, which boosts the immune system.