The title is roughly translated as White chickpeas, white pumpkin in a spicy gravy.
White chana ( chickpeas)- 1 cup
White pumpkin-100 gms, diced into medium sized pieces.
Tamarind water-1 cup
Curry leaves- a few
Hing- a pinch
Sambar powder – 1 table spoon ( optional)
Oil-1 table spoon
Dry roast and grind:
Mustard seeds- 1 tea spoon
Fenugreek seeds- 1 tea spoon
Grated coconut-2 table spoon
Dried red chillies-4
Corriander seeds-2 tea spoon
1.Soak the white chana the previous night and pressure cook them the next day.
2.Dry roast mustard seeds,fenugreek seeds,grated coconut, dried red chillies and corriander seeds until a nice aroma comes out.
3.Grind together the dry roasted ingredients after they cool.
4.In a kadai, heat oil, splutter curry leaves.Add the diced pumpkin and saute until it is soft and tender.Add the pressure cooked chana.Continue to saute for a couple of minutes.
5.Add the ground powder,hing, sambar powder, salt, tamaring water and mix well. Add water if necessary.
6.Simmer and cook for 5-7 minutes.When the mixture starts boiling lightly, switch off stove.Serve with steamed rice.