KADDU KALACHANA SABZI

INGREDIENTS:

Pumpkin	2 cup cubed
Kala chana	1/3 cup
Tomato	1 large
Oil	1 tbsp
Mustard seeds	½ tsp
Cumin seeds	½ tsp
Methi seeds	¼ tsp
Black cardamom	1
Bay leaf	1
Cloves	2
Cinnamon stick	1” piece
Ginger-green chili paste	1 tsp
Asafetida	A pinch
Turmeric powder	½ tsp
Red chili powder	1 tsp
Salt	To taste
Cumin powder	1 tsp
Coriander powder	1/2 tbsp
Chana masala powder	½ tbsp
Garam masala powder	1 tsp
Amchur powder	½ tsp
Coriander leaves	To garnish

METHOD:

• Wash and soak kala chana overnight. Pressure cook the chana with salt for 5-6 whistles. Strain the chana and keep aside.
• Heat a pan and add a tbsp of oil. When oil heats up, add mustard seeds, cumin seeds, methi seeds, bay leaf, black cardamom, cloves and cinnamon stick.
• As the seeds splutter, add ginger-green chili paste, asafetida, turmeric powder, and red chili powder. Mix well and take care not to burn the spices.
• Add the chopped tomatoes, salt. Be careful while adding salt as the chana is also cooked with salt.
• As the tomatoes turns mushy, add cumin powder, coriander powder, chana masala powder and garam masala. Sauté well until oil separates from the sides.
• Add the cubed pumpkins and cooked kala chana.  Mix well and add a cup of water. Cover and cook for 5-8 mins until the pumpkins are soft and cooked.
• Mash few pumpkin pieces with a spatula so that the sabzi turns thicker. Add amchur powder and coriander leaves. Mix well and adjust the salt if needed.
• Serve the sabzi hot with puris and paratha.