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Curried Butternut Squash With Brown Chickpeas

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Curried Butternut Squash With Brown Chickpeas

Ingredients

  • 1 small-medium pumpkin/butternut squash (about 4 cups diced), peeled and diced
  • 1.5 cup brown chickpeas/bengal gram/kala chana, soaked or soaked and par boiled
  • 2 red dry chili
  • a pinch of hing/asafoetida
  • 1 tablespoon panch phoron/indian five spice, divided
  • 2 green chili pepper, slit
  • 1″ ginger, grated
  • 1 teaspoon turmeric
  • 1 teaspoon red chili powder (optional)
  • 1 teaspoon sugar
  • salt
  • 2 tablespoons oil (using pure mustard oil will impart a nice flavor)
  • 1 teaspoon ghee
  • mustard seeds/rai
  • cumin seeds/jeera
  • fenugreek seeds/methi
  • fennel seeds/saunf
  • kalonji/kala jeera/nigella/onion seeds
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