Here’s a lip-smacking Pumpkin Chana Masala recipe, that’s rich in Vitamin A, C and Beta-Carotene.
Pumpkin Chana Masala
- Red pumpkin (peeled and cut into 3/4 inch cubes) – 500g
- Coconut or sesame oil – ½ cup
- Curry leaves – 15
- Roasted and powdered fenugreek seeds (methi, venthayam) – 1 tsp
- Cumin seeds (jeera) – 2 tsp
- Ginger (peeled and chopped fine) – 1 tbsp
- Turmeric powder – ½ tsp
- White chickpeas (kabuli chana) – 100g
- Jaggery powder – 1 ½ tsp
- Dried green mango powder (amchur) – 2 tbsp
- Dry fenugreek leaves (kasuri methi) – 1 tsp
- Salt – 1 tsp
- Garam masala – 1 tsp
- Fresh chopped coriander leaves for garnishing
- Soak the chickpeas overnight or for a minimum of 4 hours. Pressure-cook in saltwater until well done. Drain and keep aside.
- Dry-roast the fenugreek leaves in a warm pan for a minute. Rub them fine in your palms and sprinkle them over the cooked and drained chickpeas.
- Heat the oil in a pan and add the cumin seeds; wait a few seconds and add the fenugreek powder, ginger, turmeric, and curry leaves. Stir for a minute, then add the pumpkin and sauté on a high flame for a minute.
- Reduce heat to a medium flame, add half a cup of water, and cover the pan with a lid. Let it cook for 6-8 minutes or until pumpkin cubes are just tender. The cooking time will vary depending on the tenderness of the pumpkin. Do not overcook.
- Mix salt, mango powder, and jaggery powder. Sprinkle this mix and the garam masala over the cooked pumpkin, stir gently, and continue cooking on a low flame for 2-3 minutes.
- Add the chickpeas, mix everything, and garnish with freshly chopped coriander.
- Pumpkin is rich in carotenoids and Vitamin A, which aid vision.
- The carotenoids also help neutralize free radicals and slow down skin aging.
- High in the antioxidant beta-carotene, pumpkin may even reduce the risk of cancer.
- Pumpkins are also a good source of Vitamin C, which boosts the immune system.