Pumpkin - Black Chickpeas / Mathanga Kadala Erissery

Ingredients:

1/2 cup kadala / black chickpeas

2 cups pumpkin / mathanga, peeled and cubed

1/2 tsp chilli powder

1/2 tsp + a pinch of turmeric powder

3-4 green chillies

1 cup + 2 tbsp grated coconut

1/2 tsp cumin seeds

2 garlic cloves

salt to taste

1/2 tsp mustard seeds

1 tsp urad dal

2-3 dry red chillies

2 shallots, sliced

1 sprig curry leaves

1 1/2 tbsp oil

Preparation:

1. Soak kadala / chickpeas in water for 7-8 hours or overnight and pressure cook it adding enough water and salt. Drain the water and keep it aside.
2. Grind 1 cup grated coconut, cumin seeds, 1-2 green chillies, a pinch of turmeric powder and garlic together to a coarse paste adding little water and keep it aside.
3. In a clay pot / pan, add chopped pumpkin, chilli powder, 1/2 tsp turmeric powder, 2 slit green chillies, salt, cooked chickpeas and enough water and mix well.
4. Cover and cook until the pumpkin is soft and then lightly mash with a spoon / wooden spatula.
5. Add the ground paste and mix well and cook for few minutes. Adjust the salt.
6. Heat oil in another pan and splutter mustard seeds. Add urad dal, dry red chillies, curry leaves and shallots and fry well.
7. Add 2 tbsp grated coconut to this, mix well and fry till golden brown. Pour this tempering to the erissery and mix well. Serve with rice...