Pumpkin and Chickpea Curry (with Mustard Spices)

Name: Pumpkin and Chickpea Curry (with Mustard Spices)
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 1.1 lbs pumpkin (about 500 grams); 1 cup soaked chickpeas (about 200 grams)

Ajita Srivastava @cook_29174649

Deoria, Uttar Pradesh

Pumpkin is a rich source of vitamin A and contains plenty of potassium and fiber. It's very beneficial for your health.

Ajita Srivastava @cook_29174649

Deoria, Uttar Pradesh

Pumpkin is a rich source of vitamin A and contains plenty of potassium and fiber. It's very beneficial for your health.

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Ingredients

30 minutes

Serves 4 servings

1.1 lbspumpkin (about 500 grams)
1 cupsoaked chickpeas (about 200 grams)
2 onions
8 cloves garlic
1 small piece ginger
6 green chilies
2 tomatoes
1/2 teaspoon cumin seeds
6 black peppercorns
1 black cardamom pod
1 green cardamom pod
2 cloves
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 tablespoon coriander powder
1/2 teaspoon homemade garam masala powder
1 teaspoon Kashmiri red chili powder
1 teaspoon panch phoron (Bengali five-spice mix)
1/2 cup mustard oil (about 120 ml)
2 teaspoons salt
2 pieces mango pickle (for tanginess)
1/2 tablespoon yellow mustard seeds

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Steps

30 minutes

1

Peel and wash the pumpkin, then cut it into small pieces. Drain and rinse the soaked chickpeas. Slice 1 onion for tempering.
2

Make a paste of 1 onion, garlic, green chilies, ginger, tomatoes, and the whole spices. Heat a pan on the stove, add oil, and let it get hot. Add the panch phoron.
3

When the panch phoron starts to crackle, add the sliced onion and sauté until golden brown. Once the onion is browned, add the prepared spice paste along with all the powdered spices and salt. Sauté the mixture well.
4

When the spices are cooked and the oil starts to separate, add the pumpkin and chickpeas. Cover and cook on low heat for 5 minutes. Then add 2 cups water (about 480 ml) and the mango pickle. Cover and cook for another 5 to 7 minutes.
5

After 7 minutes, check the curry. Add garam masala, mix well, and turn off the heat. Transfer the curry to a serving bowl and serve hot with chapati or rice. This is a very tasty and nutritious dish.
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