Soak the cumin seeds in water for 2 hours. Make a paste of the ginger and the cumin seeds. Add a little salt to get a smooth paste. If you want you can use cumin powder instead of cumin seeds.

Heat oil in a pan. Add dry red chilli, bay leaf, and cumin seeds. When the seeds start to crackle add hing/asafoetida.

Now add the grated tomatoes and salt. Fry for a minute in a medium flame. Now add the masala paste, turmeric powder, chilli powder, and garam masala powder. Fry for another minute. Then Add 1/4th cup of water and Mix well. Cover and cook for a minute.

Add the pumpkin cubes and chickpeas. Saute for a minute or two. Now lower the flame and cover the lid until the pumpkin cooked. Check-in between. Remember not to overcook the pumpkin. Now turn off the flame.

Here your delicious pumpkin masala with chickpea is ready to serve.