Pumpkin-Kabuli chana curry

Cost of Preparation: 45-50 rupees
Cooking Time Required: 40-45 mins
Serves: 3-4

Ingredients: Pumpkin pieces ( 1 1/2 cup ), potato pieces ( 1 cup ), soyabean chunks ( 1 cup ), kabuli chana (chole, 1 cup ), onion ( 1 small ), tomato ( 1 small ), red chilli ( 5-6 nos ), coriander seeds ( 1 tsp ), cumin seeds ( 1/ tsp ), garlic ( 5-6 nos ), cinnamon stick ( 1/2 inch long ), cardamon ( nos ), cloves ( 5-6 nos ), fennel ( 1/3 tsp ), oil for frying, salt, turmeric .

Preparation: Soak the chole for 7-8 hours. Transfer to a pressure cooker , add salt and turmeric. Allow for 1-2 whistles. Drain the water and keep aside.






















Wash the soya chunks, soak for 1-2 hours. Transfer to a pressure cooker, add salt and allow 1 whistle. Allow to cool and squeeze out all the water . Keep aside.

Boil the pumpkin and potato pieces for 5-6 . Keep aside.

Gring the coriander seeds, cumin seeds, 1-2 red chillis, garlic, cinnamon, cardamon, onion and tomato into a smooth paste.

Cooking: Heat oil for frying. Add the soya chunks and fry till reddish-brown. Remove and keep aside.






















Heat 2-3 tsp oil in a wok. Add the remaining red chillis, fennel and cloves. Fry for a minute . Add the paste along with 1/3 tsp turmeric.























Cook till the raw smell goes off ( 6-7 minutes ).

Add the soya chunks, boiled chole, pumpkin and potato pieces. Mix well and stir fry for 5-10 minutes.





















Add 1 cup boiling water . Cover with a lid and cook for 5 minutes.
Serve with rotis / puris.

Note: This dish is commonly prepared with bengal gram instead of chole .