Bengali · Lunch, Dinner

Chana dal with pumpkin

Nutty split chickpeas cooked with sweet pumpkin and whole spices.

Calories

619 kcal

Protein

20 g

Carbs

102 g

Fat

15 g

Prep

10 min

Cook

35 min

Per serving, for one person.

• Vegetarian
• Eggetarian
• Pescatarian
• Jain

Contains: dairy, gluten.

Ingredients

• 70 g Chana dal
• 150 g Pumpkin
• 50 g Basmati rice
• 2 tsp Ghee
• 1 tsp Cumin seeds
• 1 tsp Asafoetida (hing)
• ½ tsp Cinnamon
• ½ tsp Cardamom
• ¼ tsp Turmeric
• ¾ chilli Green chillies
• 5 g Jaggery
• 4 g Coriander
• ¼ tsp Salt

Method

1. Soak the chana dal for thirty minutes if you have it, then simmer with turmeric until tender but still holding its shape, about thirty minutes.
2. Cook the rice.
3. Heat the ghee, add the cinnamon and cardamom, then the cumin and asafoetida.
4. Add the pumpkin and cook five minutes, then tip in the dal with its water, the green chilli, jaggery and salt.
5. Simmer ten minutes until the pumpkin is soft enough to crush. Finish with coriander and serve with the rice.

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